Processed fish flesh, fish flesh material using the same and method of preparing processed fish flesh

ABSTRACT

The present invention has, as its object, a processed fish flesh having a high yield and a high nutritious value, showing a powerful heat binding characteristic and a resiliency, having a versatile processing, preventing a denaturation loss, capable of eliminating almost of all flowing-out of drip such as a low molecular nutritious substance and utilizing these features effectively. The processed fish flesh of the present invention has a configuration including salt of 0.2 to 4 weight parts in its dry weight added in a form of solution in 1.5 to 7 mol concentration dissolved in water or drip, and alkali agent of 0.1 to 2.7 weight parts in its dry weight added in a form of solution in 0.3 to 3 mol concentration dissolved in water or drip.

TECHNICAL FIELD

This invention relates to a processed fish flesh having round or meatblock-like fish flesh or fine cut fish flesh processed, a fish fleshmaterial using the same and a method of preparing processed fish flesh.More particularly, this invention relates to a processed fish flesh, afish flesh material using the same and a method of preparing processedfish flesh in which drips of fish flesh are prevented from beingdischarged during thawing or refrigerating operation, the cell membranesin skeletal muscles, the perimysium, collagen or the myofibril of fishflesh block or lipid or fat or cell membranes tissue or collagen in fatare solved with salt by impregnating a small amount of highconcentration solution of salt or high concentration solution of alkaliin the fish flesh block, emulsification is promoted with highconcentration solution of alkali, gelation capability is added,denaturation caused by softening flesh fiber or fat, gelatin formationor oxidation of fish flesh block or the like is prevented, the dripsduring thawing or refrigerating operation are prevented from beingdischarged, taste or flesh color of the denatured fish flesh isreproduced and recovered.

BACKGROUND ART

In recent years, the fishery products have been improved as superiorprotein foods and in particular they have been evaluated as superiorfood materials in view of health of a person. As the processed foods ofthe fishery product, a fish-paste product such as boiled fish paste hasbeen widely known and frozen ground fish has been frequently used as itsraw material.

However, due to the fact that there were many kinds of fishery products,flesh tastes were substantially different from each other in view ofage, sex, seasons and nutritive conditions or the like and inparticular, the muscles of the fishery products contained 70 to 80%moisture therein, deteriorations in quality such as reduction in weight,flesh collapse, hardening or oxidation of flesh tissue or the likecaused by discharging of drips of the fishery product in the case thatthe fishery products were processed (frozen, refrigerated, stored withsalt and heating or the like) have become a problem.

In view of this fact, as means for improving these prior art problems,various kinds of processing methods have been proposed.

1. In the gazette of Japanese Patent Laid-Open No. Sho 53-50358 isdisclosed a processed food manufacturing method in which salt is addedto fine flesh and plant albumin to form paste and then oil and fat andheat solidifying raw material are non-uniformly mixed from each otherand they are gradually frozen.

2. In the gazette of Japanese Patent Laid-Open No. Sho 54-2368 isdisclosed a smoked and processed fish flesh product in which a step forgetting a bonito pickled in sorbitol liquid of NaHCO₃ and NaHPO₄ and astep for sprinkling with salt are concurrently carried out or almostsimultaneously to soften the flesh quality or stabilize flesh pigmenttissue.

3. In the gazette of Japanese Patent Laid-Open No. Sho 55-144844 isdisclosed a fishery frozen food manufacturing method in which a fishflesh with bones is pickled in solution of salt, sodium bicarbonate,alkaline phosphate, dehydrated and the flesh is pressurized, heated andthen frozen.

4. In the gazette of Japanese Patent Laid-Open No. Sho 57-5668 isdisclosed a fish flesh ham manufacturing method in which a fish flesh ispickled in solution of sodium hydrogencarbonate of 0.3 to 1.0% andsorbitol of 0.3 to 1.0% or their mixed solution, dehydrated, and afterthis dehydration, the flesh is pickled in salt solution, and processedwith casing to improve a fish flesh binding state.

5. In the gazette of Japanese Patent Laid-Open No. Sho 62-19069 isdisclosed an edible protein raw material manufacturing method in whichsoft tissue of a walleye pollack bleached with water is pickled inmixture liquid of edible oil or salt or saccharide for a longer hour soas to improve its state, and gradually frozen.

6. In the gazette of Japanese Patent Laid-Open No. Hei 6-165634 isdisclosed a processed marine product pre-processing method in whichinorganic salt is dissolved in aqueous solution of sodium chlorideacting as pre-processing agent, sodium carbonate is added to keep avalue of pH of entire aqueous solution in alkaline state, the marineproduct is pickled in the pre-processing liquid for a longer hour andkept at 0 to 20° C., boiled and thawed in order to keep deterioration inquality caused by processing of the marine product at a minimum value.

7. In the gazette of Japanese Patent Laid-Open No. Sho 62-49012 isdisclosed a shark flesh frozen cut tissue manufacturing method in whichthe shark cut tissue is added directly with saccharide, polymerizationphosphate (6 to 12 weight parts, polymerization phosphate of 0.05 to 0.4weight parts and dimetallic salt (0.2 to 1.0 weight parts) withoutbleaching with water, then sufficiently agitated by an agitatingmachine, frozen at -40° C. and occurrence of bad odor during processingis prevented.

8. In the gazette of Japanese Patent Laid-Open No. Sho 53-145948 isdisclosed a manufacturing method in which a whale flesh is cut into adesired thickness, washed with water, salt of 1 to 3% is added to theflesh, salt soluble protein only at the surface of the flesh isdissolved by an agitating and mixing machine without damaging its innertissue, the flesh is molded under a reduced pressure of 70 mmHg, thenheated in hot water of 90° C. for 2 hours and 30 minutes, the flesh iscut into a proper shape and canned with whale blocks.

9. In the gazette of Japanese Patent Laid-Open No. Hei 4-311374 isdisclosed a method in which fish with deteriorated freshness and fishwith soft flesh tissue are added with quality improving agent of calciumchloride or salt after its bleaching with water or its preliminarydehydration so as to make a resilient fish flesh.

10. In the gazette of Japanese Patent Laid-Open No. Sho 62-130667 isdisclosed a frozen ground flesh in which sodium carbonate (0.04 to0.06%) and/or sodium hydrogencarbonate 0.05 to 0.15% is added duringpickling at the ground flesh manufacturing stage and its value of pH isadjusted to 7.5 or less.

11. In the gazette of Japanese Patent Laid-Open No. Hei 2-295466 isdisclosed a resilient paste product manufacturing method in which basiccalcium of 0.01 to 0.1 weight parts is added to get a value of pH of 7.3to 8.5 and animal and plant proteins of 0.5 to 5 weight parts is addedduring manufacturing of fish paste product.

12. In the gazette of Japanese Patent Laid-Open No. Hei 2-203769 isdisclosed a fish paste product manufacturing method in which calciumsalt, magnesium salt and strontium salt are applied during bleachingwith water to prevent a flowing-out of a protein cross-linking factorand adding of phosphate enables its to be increased.

13. In the gazette of Japanese Patent Laid-Open No. Hei 1-222761 isdisclosed a method in which a fish flesh is finely divided into powderby a homoginizer in phosphate (0.2% or less) or sodium bicarbonatesolution at the stage of bleaching with water, the flesh is bleachedwith water for 20 minutes under a reduced pressure by 100 mmHg so as toimprove a gelation forming capability.

14. In the gazette of Japanese Patent Laid-Open No. Sho 54-80456 isdisclosed a corn beef manufacturing method in which a raw material meatof block form is scarred, thereafter phosphate compounding agent andadding agent such as salt are added, the meat is agitated and mixedunder a reduced pressure of 60 cmHg or more to perform a picklingoperation, and a manufacturing yield is improved by 15 to 20%.

15. In the gazette of Japanese Patent Laid-Open No. Sho 59-39111 isdisclosed a chicken block manufacturing method in which salt of 1 to 3%is added to a chicken, a gradual agitation and mixing is applied to thechicken, salt soluble protein of meat-paste like form is dissolved outat the surface of the meat block, the meat is fed into a mold under areduced pressure and filled in it, the meat is further heated andsolidified.

16. In the gazette of Japanese Patent Laid-Open No. Sho 62-29953 isdisclosed a meat processed product manufacturing method in which pickleliquid heated with water vapour is injected into meat to get meatprocessed product having a low salt amount, low calorie and lowphosphoric acid.

17. In the gazette of Japanese Patent Laid-Open No. Hei 3-180138 isdisclosed a seasoned meat manufacturing method in which proper amountsof saccharide, binding agent, coloring auxiliary agent, emulsionstabilizer agent, pH adjusting agent or the like as well as a majorsubstance of ground salt and a raw material meat is immersed for 10 to30 hours in a large amount of pickle solution having a composition ofwhich concentration is approximately equal to that of body liquid.

18. In the gazette of Japanese Patent Laid-Open No. Sho 58-37826 isdisclosed a sheet-of-meat block manufacturing method in which sodiumsalt is added to a meat block, ion intensity at the surface of the meatblock is adjusted to 0.6 or more, actomyosin is dissolved at the surfaceof the meat block, frozen at -2 to -8° C., thereafter molded under apressure of 3 to 70 kg/cm² and the meat blocks are contacted from eachother.

19. In the gazette of Japanese Patent Laid-Open No. Hei 2-308774 isdisclosed a method of reforming small pieces of meat in which paste meathaving the myofibril protein dissolution agent such as salt added tosmall pieces of meat with 10 to 90 weight parts to have a pH value of6.0 to 7.3 and mixture meat having residual small pieces of meat with 90to 10 weight parts to have a pH value of 6.5 or less are kneaded to eachother under application of a vacuum agitator, a line mill and a linermixer while avoiding mixing of oxygen gas.

However, each of the aforesaid prior art processing methods had thefollowing problems.

(1) The method disclosed in Japanese Patent Laid-Open No. Sho 53-50358is operated such that plant protein and salt are added to fine meat,crushed to each other to make paste-like meat, fat is blended with thepaste and thereafter a gradual freezing is carried out for 5 hours toseveral days to make an alternative product for roast ham and the like.However, this method had a problem that a product temperature wasincreased due to friction during crushing operation, its quality couldeasily be deteriorated, and a cooling operation or the like was requiredto prevent the product temperature from being increased and its poorworking characteristic was resulted. In addition, this method had aproblem that a bonding feature of fish flesh was reduced due to an easydischarging of drip under activation of enzyme, the bondingcharacteristic of the fish flesh was reduced due to adsorption of dripwith flesh paste, plant protein was required to accommodate for it todeteriorate taste of the flesh. Accordingly, this method had a problemthat the fish flesh could not be made of full fish, manufacturing alsorequired longer hours, various problems were found in view of quality aswell as sanitation and further it had a low productivity.

(2) The method disclosed in Japanese Patent Laid-Open No. Sho 54-2368had a problem that blood of fish flesh such as a bonito which was easilyhardened and changed in color to charcoal after cooking was removed withsalt water, salt was sprinkled over it for pickling it for 48 hours,then the flesh was pickled in bicarbonate soda, secondary phosphate sodaand sorbitol liquid to soften the tissue quality, although a largeamount of salt were sprinkled over the surface of the tissue, resultingin that the tissue was bitter, a salt pickling stage required longerhours, fine elements of low molecular weight such as water solubleprotein was dissolved and discharged out, its yield was reduced, a poorproductivity occurred and a concentration of salt was high. In addition,it had a problem that its taste was deteriorated and a pickling stagerequired longer hours, resulting in that its productivity was poor.

(3) Although the method disclosed in Japanese Patent Laid-Open No. Sho55-144844 enabled fish flesh to be eaten together with bones and showeda superior taking of calcium, it had a problem that its working duringmanufacturing was troublesome, showed a poor workability and had a poorproductivity. In addition, this method had a problem that it hadpressurizing and heating stages, nutritious substances were damaged andnutrition of fish could not be fully utilized.

(4) Although the method disclosed in Japanese Patent Laid-Open No. Sho57-5668 was preferable for improving binding feature of fish flesh ham,it had a problem that quality of fish flesh might easily be deteriorateddue to a long pickling time. In addition, it had a problem that atemperature controlling operation was troublesome due to restriction ondeterioration of quality and it had a poor productivity. In addition, ithad a problem that water soluble protein as well as taste substance oflow molecule or effective nutritious substance and the like weredissolved and discharged out.

(5) Although the method disclosed in Japanese Patent Laid-Open No. Sho62-19069 was preferable to improve fish flesh such as a walleye pollackhaving soft tissue or dry and crumbling taste, it had a problem thateffective nutritious substances such as fat or low molecular proteinsubstance were discharged into mixture liquid of edible oil or salt orsaccharide by an osmotic pressure, the fish flesh was lack in nutritiousvalue and lack in binding feature, and also its processingcharacteristic was lack.

(6) Although the method disclosed in Japanese Patent Laid-Open No. Hei6-165634 had an effect to restrict deterioration in quality associatedwith a processing of marine products, it had a problem that its picklingoperation required a longer time and was lack in productivity. Inaddition, it had a problem that drip of taste substances or the like wasdissolved into the processing liquid during a pickling of longer time byosmotic pressure or deterioration in quality was generated duringpickling operation.

(7) Although the method disclosed in Japanese Patent Laid-Open No. Sho62-49012 was preferable for processing sharks containing urea,trimetyleamioxide of about 10 to 20 times of that of normal fish andproducing bad odor of ammonia and trimetylamine as a degree of freshnessof sharks was decreased, it had a problem that quality might easily bedeteriorated during rubbing with salt due to requiring of a step ofrubbing with salt and inclusion of solid salt, and further its work wastroublesome and lacked in productivity.

(8) The method disclosed in Japanese Patent Laid-Open No. Sho 53-145948had a problem that after the flesh was bleached with water and its bloodwas removed, salt was added to the flesh and they were agitated, moldedunder a reduced pressure, it showed a low productivity due to complexproduction step, its taste substance was flowed out and then the fleshwas lack in its nutritious value and the like.

(9) Although the methods disclosed in Japanese Patent Laid-Open Nos. Hei4-311374, Sho 62-130667 and Hei 2-203769 were preferable for improvingquality of fish having soft flesh tissue, they had a problem that whendenatured portions of the myofibril protein were removed by adding saltduring bleaching with water or strengthening of tissue was improved byincreasing the number of times of bleaching with water or processingtime, nutritious substance of low molecule was discharged out under thebleaching with water to cause its taste to be lack and also a productyield was decreased.

(10) Although the method disclosed in Japanese Patent Laid-Open No. Hei2-295446 showed superior resiliency, texture or odor and the like, ithad a problem in view of reaction time and resiliency when basiccalcium, in particular, burned calcium was added, and its preservationunder a high pH value.

(11) The method disclosed in Japanese Patent Laid-Open No. Hei 1-222761is carried out such that a cut tissue is divided into fine pieces by ahomogenizer in bleaching water (added with phosphate or tripoti acidchloride of 0.2% or sodium bicarbonate) and a pressure reduced bleachingat 100 mmHg is performed. Although fat were removed upon completion ofthe pressure reduced bleaching operation, this method had a problem ofreduction in yield or reduction in productivity caused by complexproduction steps due to discharging of low molecular nutritioussubstance caused by bleaching with water, fine piece formation withinthe bleaching water or reduced pressure bleaching.

(12) The method disclosed in Japanese Patent Laid-Open No. Sho 54-80456is carried out such that after the muscle membrane or the tendon offlesh pieces is cut into short pieces, additive agent is added to thepieces, the pieces are agitated under a reduced pressure condition, thenthey are pickled for 48 hours at 3 to 5° C., boiled with vapour for 60to 90 minutes at 115 to 118° C., the processed flesh is untangled, themuscle membrane, tendon and blood vessel are removed to produce aproduct. Thus, this method had a problem of lack in productivity due toa complex working steps and longer working hours. In addition, it had aproblem that the flesh showed a bad color as a corn beef and it was notpreferable in view of safety and sanitation due to adding of phosphate,sodium nitrite and the like.

(13) The method disclosed in Japanese Patent Laid-Open No. Sho 59-39111had a problem that the reaction was performed only at the surface of theflesh and quality of inner part in the flesh could not be improved. Inaddition, it had a problem that the processing step became a complexprocessing step due to requiring a molding operation of 12 to 48 hoursunder the pressure reduced state and a heating operation of 2 to 3hours, its cost was highly expensive and it was lack in massproductivity.

(14) It was found that the method disclosed in Japanese Patent Laid-OpenNo. Sho 62-29953 or Hei 3-180138 showed that an effect of salt solutionwas poor due to a low concentration of salt and a flesh tissue qualityimprovement could not be carried out due to a quite slow gelation andemulsification. In addition, this method had a problem that the productwas lack in texture such as resiliency or resistance to the teeth andfurther it had a problem that the flesh was easily oxidized and itscolor was easily faded. In addition, it had another problem that itsquality was dispersed and a flesh block had bad color. Further, it had aproblem that it was difficult to improve a layer of fat, flesh having alarge amount of fat was easily dispersed in quality and had a poorproductivity.

(15) The method disclosed in Japanese Patent Laid-Open No. Sho 58-37826or Hei 2-308774 had a problem that it had a poor binding characteristicand the flesh was easily collapsed during heating operation due to thefact that elution reaction or bio-chemical reaction of actomyosin wasnot generated under the presence of the layer of fat in the flesh block.Due to this fact, there was a problem that a full utilization of wasteflesh having a large amount of layers of fat was difficult and itsworkability was lack.

In addition, all these prior arts were processing methods in which thegranular additives were sprinkled or the flesh was fully dipped in alarge volume of processing and treating solution of low concentration,so that these methods had a problem that it required a longer hourworking time to attain the intended object through these processingmethods, reduction in quality of fish flesh (softening or hardening,oxidation) was produced and the yield was remarkably reduced. Due tothis fact, these prior art methods had a problem that the texture ortaste such as resistance to the teeth when the fish flesh was eaten wasreduced. In addition, they had a problem that they required a wastingfacility for processing a large amount of pickling liquid used for thepickling operation or fat or low molecular nutritious substancesdischarged out of fish flesh. Further, the prior art processing methodshad a problem that they had no universal processing of fish flesh, butthey could be utilized only in the specified application.

DISCLOSURE OF INVENTION

The present invention solves the aforesaid prior art problems, whereinthe fish flesh can be easily cooked by an electrical cooking device suchas a micro-wave oven or the like, no flesh collapsing occurs duringheating operation, low molecular nutritious substance is not dischargedout, taste is kept in the flesh and the flesh can be utilized in a quitefresh state by a method in which a small amount of salt and alkalineagent of high concentration are mainly added and the fish flesh isprocessed in a quite short time. In addition, a changing in flesh colorcaused by oxidation during its refrigeration is quite less and so theflesh color can be vividly realized. Changing in flesh quality ordischarging of drip caused by a thawing operation can be prevented,denaturation of the flesh during refrigeration and freezing can beprevented, and a fish-like smell of the marine products can be deodored.It is possible to manufacture a cooked food or a frozen food in whichprotein, fat or wax-like component in fat in the flesh tissue arechanged into gelation or emulsion in their quality, the flesh isstabilized to improve a resistance to the teeth, agreeable to the tasteand directed to the healthy condition. The flesh quality can be madesoft and the flesh or flesh with fat can be combined under their rawstate without requiring various kinds of binding agents or additiveagents. The present invention has as its objects to provide a processedfish flesh of high yield and high nutritious value in which a powerfulheating and binding characteristic as well as resiliency are indicated,its processing can be easily carried out, a denaturation loss can beprevented, a discharging of low molecular nutritious substance or thelike such as drip can be almost null and these effects are effectivelyutilized; to provide fish flesh materials which are suitable for slicedraw fish for an uncooked eating, canned foods, salty dried foods,roastings such as spit-roastings and other various kinds of processedfoods; to provide a fish flesh in which a small amount of salt of highconcentration, alkaline agent and vitamin agents or the like as requiredare added, cell membranes, myofibril, perymisium, collagen, lipid, fat,cell membranes and collagen in fat, or tissues of skeletal muscles orfat are relaxed by a processing of quite short period of time (1 to 15minutes) or dissolved with salt to be changed into a structure of finenet state and taste can be pulled out of the cellular level andconcurrently various kinds of seasoning materials and the like can beadded to make a complex taste, the taste can be more continuouslyenjoyed the more the flesh is chewed even eating it after various kindsof cooking such as uncooked eating of sliced raw fish or heating andcooking are carried out; to provide the most preferable product whichcan be cooked conveniently with an electrical cooking device such as amicro-wave oven or the like, a low molecular nutritious substance is notdischarged during a heating operation, taste can be kept in the fleshand the flesh can be vividly utilized; to prevent as fading in color offlesh caused by oxidation of fish flesh during its refrigeration,realize a vivid color of flesh and prevent discharging of drip caused bythawing or denaturation of the flesh during its refrigeration andfreezing or the like; to provide a method of preparing processed fishflesh capable of making the processed fish flesh in mass-production at alow cost in which a fish-like smell of the marine product can bedeodorized or processed in masking, protein, oil and fat, and wax-likesubstances in fat in the tissue of flesh are improved through gelationor emulsion to stabilize the flesh, a resistance to the teeth can beimproved, the flesh tissue can be improved at the cellular level, fleshcollapsing can be prevented during heating and cooking or the like,adjust a degree of softness of the fish flesh can be freely adjusted anda fresh processed fish flesh of low salt or frozen foods or cooked foodscan be manufactured.

In order to attain the objects described above, the present inventioncomprises the following configuration.

The processed fish flesh in claim 1 has a configuration in which 100weight parts of a round or block-like fish flesh or fine cut pieces offish flesh contains (1) salts of 0.2 to 4 weight parts with a driedweight in which either one kind of NaCl, KCl, CaCl₂ and MgCl₂ or mixtureof these elements is dissolved in water or drip of raw material fishfleshs or other fish fleshes, or mixture liquid of the drip and waterand added in a solution state in 1.5 to 7.0 mol concentration, and (2)alkaline agents of 0.1 to 2.7 weight parts in which either one ofNaHCO₃, Na₂ CO₃, KHCO₃, K₂ CO₃, NH₄ HCO₃, monosodium phosphate, disodiumphosphate, trisodium phosphate, sodium pyrophosphate, sodiumpolyphosphate, potassium pyrophosphate, sodium hexametaphosphate,potassium metaphosphate and sodium metaphosphate or mixture of theseelements is dissolved in water or drip of raw fish flesh or other fishfleshes or mixture liquid of the drip and water and added in solution of0.3 to 3.0 mol concentration.

The processed fish flesh described in claim 2 has a configuration inwhich, as additive agent in claim 1, one kind of or more of alcohols of0.5 to 12 weight parts, vitamin E of 0.001 to 0.2 weight parts, vitaminC of 0.006 to 0.3 weight parts, saccharide of 1 to 13 weight parts,albumen of 0.2 to 5 weight parts and antioxidant of 0.001 to 4 weightparts, preferably 0.01 to 3 weight parts are contained.

The processed fish flesh in claim 3 has a configuration wherein, asdescribed in claims 1 or 2, the drip of raw material fish flesh isreduced into the round or block-like fish flesh or fine cut fish flesh.

The processed fish flesh in claim 4 has a configuration wherein theprocessed fish flesh of claims 1 to 3 is mixed with at least one kindof:

bond reinforcing agents such as soybean protein powder, dextrin andcasein soda and the like;

emulsifying agents such as alubmen, lecithin, suger ester and the like;

functional agents such as DHA, EPA, chitosan, calcium, vitamins,collagen and the like;

adhesion reinforcing agents such as sodium alginate, calcium citrate,corn starch, potato starch powder, glucomannan and the like;

preservation agents such as sorbic acid, potassium sorbate and the like;

plant fibers such as soy bean protein fiber and the like, animal fiberssuch as chitin and the like,

animal and plant fat such as cocoanut oil, corn oil, rape oil, lard andfish oil and the like,

seasoning such as glycine, L-glutamic acid, sodium L-glutamate, sodiuminosinate, disodium guanylate, fish peptide, beef powder, beef extract,pork extract and the like; and

spices such as pepper, ginger, paprika, nutmeg, mace, thyme, allspice,onion, garlic, coriandar, cardamom, caraway, sage, laurel, marjoram,clove, cinnamon and the like.

The method of preparing processed fish flesh in claim 5 has aconfiguration which comprises a salt dissolution step wherein 3 to 12weight parts of high concentration solution of salt in 1.5 to 7.0 molconcentration (salt of 0.2 to 4 weight parts in its dry weight) isimmersed in 100 weight parts of fish flesh of round or block-like fishflesh or fine cut fish flesh, and cell membranes, myofibril, perimysium,collagen, lipid, fat, and cell membranes and collagen in fat and thelike are dissolved in salt; and then an alkaline impregnation step forimpregnating high concentration solution of alkali of 1 to 10 weightparts (alkaline agent of 0.1 to 2.7 weight parts in its dry weight) in0.3 to 3.0 mol concentration.

The method of preparing processed fish flesh in claim 6 has aconfiguration which comprises an alkaline impregnation step forimpregnating high concentration solution of alkali of 1 to 10 weightparts (alkaline agent of 0.1 to 2.7 weight parts in its dry weight) in0.3 to 3.0 mol concentration to 100 weight parts of round or block-likefish flesh or fine cut fish flesh; and then a salt dissolution step inwhich 3 to 12 weight parts of high concentration solution of salt in 1.5to 7.0 mol concentration (salt of 0.2 to 4 weight parts in its dryweight) is impregnated in the fish flesh, and cell membranes, themyofibril, the perimysium, collagen or lipid, fat, and cell membranesand collagen in fat are dissolved in salt.

The method of preparing processed fish flesh in claim 7 has aconfiguration which comprises a salt and an alkaline impregnation stepfor impregnating salt and alkaline blended solution containing highconcentration solution of alkali of 1 to 10 weight parts (alkaline agentof 0.1 to 2.7 weight parts in its dry weight) in 0.3 to 3.0 molconcentration and salt agent high concentration solution of 3 to 12weight parts (salt of 0.2 to 4 weight parts in its dry weight) in 1.5 to7.0 mol concentration to 100 weight parts of round or block-like fishflesh or fine cut fish flesh.

The method of preparing processed fish flesh described in claim 8 ischaracterized in that the additive agent solution impregnating step forimpregnating in the fish flesh the additive agent solution having atleast one of saccharide, vitamins, animal and plant proteins powder andantioxidant in any one of claims 5 to 7.

The method of preparing processed fish flesh described in claim 9 has aconfiguration which comprises a salt dissolution step in which 3 to 12weight parts of high concentration solution in salt in 1.5 to 7.0 molconcentration (salt of 0.2 to 4 weight parts in its dry weight) isimpregnated in the fish flesh, and cell membranes, myofibril,perimysium, collagen, lipid, fat, cell membranes and collagen in fat andthe like are dissolved in salt in 1.5 to 7.0 mol concentration to 100weight parts of round or block-like fish flesh or fine cut fish flesh;and an alkaline and additive agent impregnation step for impregnatingblended solution containing high concentration solution of alkali of 1to 10 weight parts (alkaline agent of 0.1 to 2.7 weight parts in its dryweight) in 0.3 to 3.0 mol concentration and additive agent solutionwhich blends with at least one of saccharide, vitamins, animal and plantproteins powder and antioxidant.

The method of preparing processed fish flesh described in claim 10 has aconfiguration which comprises an alkaline and additive agentimpregnation step for impregnating additive agent solution mixed withhigh concentration solution of alkali of 1 to 10 weight parts (alkalineagent of 0.1 to 2.7 weight parts in its dry weight) in 0.3 to 3.0 molconcentration and at least one of saccharide, vitamins, animal and plantproteins powder and antioxidant in 100 weight parts of round orblock-like fish flesh or fine cut fish flesh; then a salt dissolutionstep in which 3 to 12 weight parts of high concentration solution ofsalt in 1.5 to 7.0 mol concentration (salt of 0.2 to 4 weight parts inits dry weight) is impregnated in the fish flesh, and cell membranes,myofibril, perimysium, collagen, lipid, fat, cell membranes and collagenand the like in fat are dissolved in salt.

The method of preparing processed fish flesh described in claim 11 has aconfiguration which comprises a dispersion and absorption step forimpregnating and dispersing in the fish flesh high concentrationsolution of salt or high concentration solution of alkali, additiveagent solution after the salt impregnation step or salt and alkalineimpregnation step or after the alkaline impregnation step or additiveagent impregnation step in any one of claims 5 to 10.

The method of preparing processed fish flesh described in claim 12 has aconfiguration wherein the high concentration solution of salt in any oneof claims 5 to 11 is solution composed of one of NaCl, KCl, CaCl₂ andMgCl₂ or mixture of these elements and dissolved in water or drip of rawmaterial fish flesh or other fish fleshes or mixture liquid of drip andmaterial.

The method of preparing processed fish flesh described in claim 13 has aconfiguration wherein high concentration solution of alkali in any oneof claims 5 to 11 is solution composed of mixture of either one or twoor more of NaHCO₃, Na₂ CO₃, KHCO₃, K₂ CO₃, NH₄ HCO₃, monosodiumphosphate, disodium phosphate, trisodium phosphate, sodiumpyrophosphate, sodium polyphosphate, potassium pyrophosphate, sodiumhexametaphosphate, potassium metaphosphate and sodium metaphosphate anddissolved in water or drip of raw fish flesh or other fish fleshes ormixture liquid of the drip and water.

The method of preparing processed fish flesh described in claim 14 has aconfiguration wherein the salt dissolution step or alkaline impregnationstep, salt and alkali impregnating step and dispersion and absorptionstep in any one of claims 5 to 11 are carried out under a fish fleshprocessing temperature of 20° C. or less, preferably 10° C. or lessand/or under a pH value of 5 to 10, preferably 6.5 to 8.5.

The method of preparing processed fish flesh described in claim 15 has aconfiguration wherein the salt dissolution step or alkaline impregnationstep, salt and alkaline impregnating step in any one of claims 5 to 11are one of an injection process for directly feeding into the fish fleshthrough injection or an atomization process for performing a directatomization against the surface of the fish flesh.

The method of preparing processed fish flesh described in claim 16 has aconfiguration wherein the dispersion and absorbing step in any one ofclaims 5 to 11 is any one of a massage process, a vibration process, aultrasonic wave process and a kneading process.

As the kind of fishes described herein are of marine and freshwaterfishes and they may be utilized whatever sizes and shapes may beapplied. For example, white flesh fishes such as walleye pollacks,Hokis. silver salmons, sea breams or the like; red flesh fishes such astunas, swordfishes or the the like; blue skin fishes such as sardins,mackerels, horse mackerels, and mackerel pikes or the like; marinefishes such as marine animals of seals, whales or the like; fresh waterfishes such as carps, crucians, duckweed fishes or the like; molluskssuch as eels, pike congers, hairtails, octpuses, cuttlefishes or thelike; krills such as the Antarctic krills, mysids or the like may beutilized.

As fish fleshes, fishes just after being caught, or refrigerated fishes,frozen fishes and fishes stored at icy temperature or the like may beutilized. In particular, salmons, trout, codfish after their salmon roe,or trout roe, or cod roe are removed, or red flesh fishes having lessfat or other kinds of fishes of low utilization level may also beutilized, and concurrently fish fleshes of which freshness degree isdeteriorated may also be utilized.

As the forms of fish fleshes, there may be provided round (sardins,mackerels, horse mackerels, oceanic bonitos, cuttlefishes, an Atkamackerel, sea breams), semi-dress (salmons, trout, tunas, sharks,rainbow trout or the like), dress (salmons, trout, codfish, shrimp orthe like), pan-dress (salmons, trout, tunas, halibuts or the like),chank (broadbill, tunas or the like), fillet (broadbill, a flatfish, awalleye pollack, tunas, halibuts, a dorado or the like), steak (salmons,trout, broadbill, tunas, whales, halibuts or the like), block (whales, awalleye pollack, an Atka mackerel or the like), slices, small cubes,fine cut meats, ground meats, cut pieces, and sticks or the like.

The fish fleshes having thick flesh pieces are preferable due to thefact that injection operation of impregnating work for impregnating highconcentration solution of salt or high concentration solution of alkaliinto fish flesh blocks can be easily carried out and also a massagework, a vibration work and a ultrasonic wave work or the like can beeasily carried out. In addition, small-sized fleshes such as fine cutfish fleshes or crustaceans or krills and fleshes cut pieces can beuniformly impregnated through atomization of high concentration solutionof salt or high concentration solution of alkali.

Although a concentration is differed in reference to the type of salt,as high concentration solution of salt, solution having 1.5 to 7.0 molconcentration, preferably 2.5 to 6.0 mol concentration is used. Althougha salt concentration is differed in reference to a sampling location inthe fish flesh as well as the type of fish, it is acknowledged that ingeneral, a degree of dissolution of the myofibril is decreased as theconcentration becomes lower than 2.5 mol concentration and a productionof gelatin in the fish flesh is apt to be decreased, and in particularif the value is lower than 1.5 mol concentration, its tendency becomesremarkable and in turn as the value exceeds 6.0 mol concentration, saltytaste becomes high and flesh quality becomes hard, resulting in thattaste of the flesh is deteriorated and particularly if the value exceeds7.0 mol concentration, its tendency becomes remarkable, so that both ofthem are not preferable. This is preferable due to the fact that thesalt concentration of 2.5 to 6.0 mol concentration improves a degree ofdissolution of cell membranes or myofibril, perimysium, collagen in thefish flesh or lipid, fat, cell membranes or collagen in fat, changes thetissue in the fish flesh into a fine net-like structure, dissolvedactomyosin from the flesh protein, applies a gelation capability andimproves its binding characteristics.

As the salts, one of NaCl, KCl, CaCl₂ and MgCl₂ or mixtures of theseelements is used. In addition, as NaCl, processed salt or the likeprocessed with soda gultamate may be used. The salt high concentrationsolution is made such that these salts are dissolved in water or drip ofraw material fish flesh or other fish fleshes or mixture liquid of thedrip and water and then the solution is adjusted to solution in 1.5 to7.0 mol concentration.

Amount of salts added to the fish fleshes is set such that 0.2 to 4weight parts, preferably 0.3 to 3 weight parts and more preferably 0.5to 2 weight parts in dry weight to 100 weight parts of fish fleshes. Itis acknowledged that, as the value is decreased lower than 0.5 weightparts, the dissolution degree of salt for cell membranes or themyofibril, perimysium, or lipid, fat, cell membranes or collagen in fatis decreased, and in particular, it is acknowledged that there is atendency that the value is remarkably decreased under a value of lowerthan 0.2 weight parts, salt may act forcedly as the value exceeds 3weight parts and in particular, as the value exceeds 4 weight parts,adaptability as food is damaged depending on a processing method or thetype of processing food material. In addition, as the adding amount ofsalt is decreased, product realizing flavour and taste of raw materialcan be obtained and in turn in the case that the adding amount of saltis increased, a preservation of the raw material can be improved underutilization of a form of smoked product or dried product with salt.

High concentration solution of alkali is dependent on the type ofalkaline agent and the solution having 0.3 to 3.0 mol concentration,preferably 0.7 to 2.5 mol concentration is used. It is acknowledged thatas the concentration is decreased lower than 1.5 mol concentration,there is a tendency that an increasing degree of pH of the flesh isdecreased, a gelation forming capability or emulsion forming capabilitybecomes unstable, and in particular if the value is lower than 0.5 molconcentration, its tendency becomes remarkable and as the value exceeds2.5 mol concentration, the value of pH is apt to be increased too muchand this causes the myofibril or perimysium to be excessivelydenaturated, and correspondingly there is a tendency that denaturationof fish flesh may easily be promoted, the processed product and itsquality are hardly maintained and in particular, if the value exceeds3.0 mol concentration, its tendency becomes remarkable, so that both ofthem are not preferable.

As the alkaline agents, either one of Na₂ CO₃, K₂ CO₃, CaCO₃, NaOH, KOH,Ca(OH)₂, NaHCO₃, KHCO₃, Ca(HCO₃)₂, NH₄ HCO₃, disodium phosphate,trisodium phosphate, sodium polyphosphate, sodium metaphosphate, sodiumpyrophosphate, monosodium phosphate, potassium pyrophosphate, sodiumhexametaphosphate, potassium metaphosphate, monopotassium phosphate,dipotassium phosphate, and sodium triphosphate or mixture of theseelements is used. In particular, although NaHCO₃ or KHCO₃ or the like isslightly hard to be dissolved in water and the like, this material ispreferable due to the fact that adjustment for its pH value or the likecan be easily carried out and it is safe in food sanitation. Highconcentration solution of alkali is produced such that the solution isadjusted to get 0.3 to 3.0 mol concentration solution in which thesealkaline agents are dissolved in water or drips of raw material fishflesh or other fish fleshes or mixture liquid of the drips and water.

Although an adding amount of alkaline agent is dependent upon anintensity of alkali, it is 0.1 to 2.7 weight parts, preferably 0.3 to 2weight parts and more preferably 0.4 to 1.3 weight parts in respect to100 weight parts of fish fleshes in dry weight. In addition, in the casethat the value of pH is increased, weak acid such as lactic acid may beadded to adjust its value. As this adding value becomes lower than 0.4weight parts, maturing is not performed sufficiently and gelationforming capability is apt to become unstable; in particular, under avalue lower than 0.1 weight parts, its tendency becomes remarkable; asthe value exceeds 1.3 weight parts, the pH value in fish flesh isincreased too much, resulting in that its preservation is deteriorated,chemical odor is added to the flesh and its denaturation may easily begenerated; and in particular, as the value exceeds 2.7 weight parts, itstendency starts to appear remarkably, so that all these values are notpreferable.

Any type of drips may be applied if they are fresh drips or drips withcontrolled quality or drips having a less number of bacteria. The dripsmay be simply applied as they are or they may be used while being mixedwith other kinds of drips or diluted with water or they may be added toand mixed with high concentration solution of salt or high concentrationsolution of alkali. In this case, drips contain a certain amount ofwater, so that it is preferable to decrease an amount of water fordissolving salt or alkaline agents. It is possible to utilize flavor andtaste of raw material flesh by returning low molecular nutritioussubstance or taste contained in the drips back into the flesh.

It is preferable that the salt dissolution step or alkaline impregnatingstep, the salt dissolution and alkaline impregnating step, the saltdissolution promoting, gelation capability applying and emulsion stepare carried out in 20° C. or less and preferably 10° C. or less.Although the state of a marine product is dependent upon its degree ofmature, a reason for that temperature consists in an acknowledgementthat the flesh may easily be denatured as the temperature becomes 10° C.or more and its daily preservation is apt to be decreased. And as to thevalue of pH, it is preferable that an alkaline degree is adjusted tocause a pH value of flesh fish to show 5 to 10, preferably 6.5 to 8.5.It is confirmed that the fish flesh becomes weak as the value of pH islower than 6.5, and in particular, in the case that the value of pH is 5or lower, its tendency becomes remarkable. In addition, as the value ofpH exceeds 8.5, it is confirmed that, although the value is dependentupon the type of raw material fish, a rapid stabilizing of the fishflesh is produced and in the case that the value of pH exceeds 10, itstendency becomes remarkable, so that both of them are not preferable.

In the case that salt high concentration solution or alkaline agent highconcentration solution is impregnated into the fish flesh through apouring device of injection or the like, they may be concurrently added.If high concentration solution of salt is poured first, then highconcentration solution of alkali is poured, a color tone of the fishflesh can be improved. In addition, in the case that the fish flesh isfresh or its color tone is not a problem at all (for example, the fishflesh is used for a processed fish flesh such as a fish flesh hamburgeror a fish flesh croquette), a first pouring of high concentrationsolution of alkali into the fish flesh enables its physical propertiesto be improved through emulsion formation in the fish flesh or the like.

The impregnating method is carried out with an injector for performinginjection or with an atomizing method for a small-sized fish flesh andin turn in the case that the fish flesh is large in size, theimpregnating method is carried out with an injection machine.

As alcohols, cooking sake such as sweet sake (called as "Mirin"),Japanese sake or foreign liquors such as wine or whisky or Chinese sakeare preferably used. Adding of cooking sake such as sweet sake orliquors such as Japanese sake enables the processed fish flesh toimprove its luster or flavor or a soft-touch feeling.

As an adding amount of alcohols to the fish flesh, 0.5 to 12 weightparts of alcohols, preferably 1 to 8 weight parts of alcohols is usedfor 100 weight parts of the fish flesh. As the adding amount becomes 1weight parts or lower, there occurs a tendency that a minute flavor isnot generated and in particular, in the case that the value is 0.5weight parts or lower, that tendency is remarkable, so that it is notpreferable. In addition, as the value exceeds 8 weight parts, a tendencyin which the flavor contained in the fish flesh is deteriorated and inparticular, when the value exceeds 12 weight parts, this tendencybecomes remarkable, so that this is not preferable.

As saccharide, it is possible to utilize substance in which glycerin,propyleneglycol, starch or the like are added to one of xylite,sorbitol, glucose, oligosaccharide, melt-tetra-ose, galactose, fructose,lactose, sugar, cane sugar, malt sugar, grape sugar or mixtures of thesesubstances. As an adding amount of saccharide, 1 to 13 weight parts,preferably 4 to 10 weight parts of saccharide is used for 100 weightparts of fish flesh. As the value is decreased lower than 4 weightparts, the fish flesh is easily denatured in freezing during its storingstate and flesh quality is apt to be deteriorated, and in turn if thevalue is lower than 1 weight parts, this tendency becomes remarkable fora certain kind of fish, so that the lower value is not preferable. Inturn, as the value is increased more than 10 weight parts, sweet tasteis apt to be remarkably added to the fish flesh and its color is changedinto charcoal color and in particular, if the value exceeds 13 weightparts, its tendency becomes remarkable, so that this higher value is notpreferable.

As vitamin C, 0.006 to 0.3 weight parts, preferably 0.02 to 0.15 weightparts of vitamin C is used for 100 weight parts of the fish flesh. Asthe value becomes lower than 0.02 weight parts, the fish flesh is apt tobe oxidized to deteriorate its color, and in particular, when the valueis lower than 0.006 weight parts, this tendency becomes remarkable, sothat this lower value is not preferable. In addition, as the value isincreased more than 0.15 weight parts, there appears a tendency that asubstantial difference is not acknowledged in coloring effect of thefish flesh or antioxidation effect in response to the type of fish fleshor a degree of freshness and in particular, as the value exceeds 0.3weight parts, its tendency becomes remarkable, so that this increasedvalue is not preferable.

As vitamin E, 0.001 to 0.2 weight parts, preferably 0.005 to 0.08 weightparts of vitamin E is added for 100 weight parts of the fish flesh toenable coloring of fish flesh or antioxidation effect for the fish fleshto be improved together with vitamin C, and in particular, the effectcan be made remarkable under the value of 0.005 to 0.08 weight parts. Inthe case that the fish flesh is fresh, vitamin E may not be used, butonly vitamin C may be sufficient.

As albumen, 0.2 to 5 weight parts, preferably 1.2 to 4.5 weight parts isapplied for 100 weight parts of fish flesh. Due to this blending rate,even for the fish flesh which was denatured in freezing operation afterpreservation in frozen state for a long period of time, it is possibleto reinforce and promote a salt dissolution characteristic of highconcentration solution of salt or emulsion forming or gelation with highconcentration solution of alkali and then in particular, the action canbe improved more under a value of 1.2 to 4.5 weight parts.

As antioxidant agent, erysorbic acid, disodiumethylenediaminetetraacetic acid calcium, sodium erysorbic acid,Sankatohru (a trade mark of Taiyoh Kagaku Co.,Ltd.) are preferablyapplied. As a blending amount of the anti-oxidant agent, 0.005 to 4weight parts, preferably 0.05 to 3 weight parts of the antioxidant agentis used for 100 weight parts of the fish flesh. Within this range, thetaste of the fish flesh may not be deteriorated and the color of thefish flesh can be prevented from being changed.

Alcohols, vitamin C, vitamin E, saccharide, albumen and antioxidantagent or the like are dissolved in sorbitol solution which is a certainkind of saccharide or water or a drip of raw material fish flesh ordrips of other fish fleshes or mixture liquid of the aforesaid drip andwater and used as additive agent solution. In particular, sorbitolsolution is preferable. Since particulate sorbitol is hardly dissolvedin water or the like, solution type sorbitol (70% concentration) mayeasily be mixed with high concentration solution of salt and used. Tasteof the fish flesh can be extracted more by adding these substances.

As other sub-elements, there may be utilized protein additive agentssuch as bouillon, meat extract, seasoning agent, spice, lactoalbumin andblood plasma powder or the like; binding agents such as actomyosin,dextrin, Pearl-Meat-Activa TG-B (a trademark of Chiba Seifun Co., Ltd.);binding auxiliary agents such as soy bean protein powder, casein soda,Cardrun 10, 20, 30 (a trademark of Takeda Pharmaceutical Co.,Ltd.);emulsifiers such as lecithin, sugar ester, glycerin fatty acid ester,and fatty acid ester propylene glycol; functional agents such as DHA,EPA, chitosan, calcium, vitamins, and collagen; emulsifiers such asSanpro LX-100 (a trademark of Taiyo Kagaku Co., Ltd.), Sansoft (atrademark of Taiyo Kagaku Co., Ltd.); tackifier auxiliary agents such assoda alginate, calcium citrate, corn starch, white potato starch,glucomannan; preservation agents such as sorbic acid, potassiumsorbitol; plant fiber such as soy bean protein fiber; animal-fiber suchas chitin; and animal and plant fat such as coconut oil, corn oil, rapeoil, fat of pig, lard, fish oil. These substances can be dissolved inhigh concentration solution of salt or high concentration solution ofalkali or additive agent solution and used.

With such an arrangement as above, it is assumed that a predeterminedamount of high concentration solution of salt and a small amount of highconcentration solution of alkali are substantially uniformly impregnatedin a fish flesh, a high impregnating feature of the cell membranes ofthe fish flesh is utilized to cause these salt and alkaline agents to beuniformly dispersed and absorbed in the flesh and then a rapidbiochemical reaction can be produced within the tissue of the flesh.

It is assumed that if a total amount of the small amount of impregnatedhigh concentration solution of salt is dispersed and absorbed by aphysical means, this may act directly against the skeletal muscles or alayer of fat in the fish flesh or the like, so that the salt dissolutionis promoted within a quite short period of time, a salt concentration isdecreased rapidly to cause its reaction activity to be stabilized andfurther its quality is stabilized.

Further, it is assumed that since a small amount of high concentrationsolution of alkali is also dispersed and absorbed in the flesh in thesame manner by the physical means, although its reason is not apparent,the biochemical reaction is produced continuously in the fish fleshtissue to cause the myofibril or bundle of muscles to be changed intofine net-like tissue in a quite short period of time and thenemulsifying and gelation capability are added. That is, it is assumedthat a small amount of salt, alkaline agent, vitamins, functional agentsor seasoning agents are included in the fish flesh under a state of thehigh concentration solution, then they are applied with a forceddispersion and absorption step such as vibration, thereby all thesetotal amounts are absorbed directly into the fish flesh to cause abiochemical reaction to be generated therein, cell membranes, themyofibril, the perimysium, the muscles, lipid, fat, collagen in theskeletal muscles are relaxed, softened and dispersed and further theyare partially dissolved, resulting in that taste substance such aspeptide is dissoluted and dispersed into the flesh tissue, the substancetakes out a complex effect together with other added additive agents orseasoning agents, wherein these dissolved, dispersed and blurredsubstances have emulsifying and gelation capabilities, they areuniformly combined with the surrounding fish flesh tissue, a certaintype of tissue paste formation is generated within the flesh andmoisture or the like can be held highly in the flesh tissue. It ispossible that collagen or lipid contained in fibers in fat or bloodvessel, nerve in the cellular tissue is softened and dissolved in saltat the layer of fat, the layer of fat is denatured into a state having agelation capability, the fat tissue is denatured and gelatinned and atthe same time the taste of the flesh is made remarkable. The fleshtissue is dissolved in salt or alkaline solution, applied with gelationcapability, emulsified and its quality is improved, so that an effect ofadding vitamin to the skeletal muscles or the like can be remarkablyimproved, the flesh can be activated to enclose reaction materials oradditive agents or the like in the tissue of fine net-like structure,resulting in that oxidation or color fading during preservation of themarine product flesh can be prevented, the flesh can be changed to havea transparent outer appearance, its freshness can be continued and adegree of whiteness of the flesh can be controlled under a combinationof additive substances.

Since the salts or alkaline agents are uniformly dispersed in the fleshtissue, the lactic acid generated in the skeletal muscle tissuesneutralizes the alkaline agents uniformly dispersed in the flesh tissueto cause a pH value of the fish flesh to be reduced, resulting in thatits daily preservation can be remarkably improved and reduction inquality can be prevented.

In addition, high concentration solution of salt and high concentrationsolution of alkali can be uniformly dispersed by applying massage orvibration or ultrasonic wave processing and then fine net-like structureformation or micro-sized emulsifying operation and gelation capabilityapplication can be promoted within a quite short period of time (1 to 15minutes). A moisture holding state of flesh can be improved byperforming the fine net-like formation of flesh tissue with saltdissolution and emulsifying capability, drip formation can be preventedand raw flesh or the like just after catching the fish product can bematured in a quite short period of time. Since the moisture holdingcharacteristic is improved, it is possible to prevent the tastesubstance such as water-soluble low molecular protein or various kindsof low molecular nutritious substances from being flowed out and thetaste substance or nutritious value included in the fish flesh can beextracted as much as possible and utilized. In addition, only a smallamount of high concentration solution of salt is utilized, so that anentire salt concentration in the fish flesh can be restricted to make alow salt contained food. Further, since the flesh can be softened bythis processing, a hard low class flesh, for example, a hard flesh suchas a flesh of tail part of tuna can be changed into a soft flesh.

Concentration of salt or alkaline agent is changed to enable a bindingcharacteristic or a degree of softness of the flesh to be freelyadjusted. In addition, since the drip generated during thawing is mixedin high concentration solution of salt or high concentration solution ofalkali and returned back into the fish flesh, it is possible to preventthe nutritious value or taste in the fish flesh from being deteriorated.In addition, it is possible to improve color of the fish flesh and toimprove quality under an action of high concentration solution ofalkali, high concentration solution of salt and vitamins and further toprevent fish smell from being generated.

The drip is added to other kinds of fish fleshes except the fish fleshgenerated the drip to enable the taste of other kinds of flesh dew to beadded to the taste.

Since water-soluble seasoning agent or nutritious agents or functionalagents can be mixed in high concentration solution of salt or highconcentration solution of alkali, it is possible to add taste or highnutritious value corresponding to application such as meal for a sickperson to the raw material itself.

Since the flesh tissue of the fish flesh is changed to form a finenet-like structure, a so-called gelation forming capability, so as tomake a minute flesh tissue, even if flesh dew is generated duringheating and roasting operation, the flesh dew is absorbed and held inthe tissue when the flesh is expanded through its heating, an amount ofinclusion of moisture in the flesh is increased, resulting in that arate of expansion is improved to get a soft product having a certainvolume. Concentration of salt solution or alkali solution is adjusted toenable a hardness or a softness of the fish flesh tissue to be freelyadjusted, so that a range of application of cooking can be expanded. Inaddition, it has a high binding characteristic, so that an interfacepart between the fleshes may be well connected, several fine cut fleshpieces or the like become one sheet of flesh and even if the flesh isheated, the flesh is not separated into dispersed state. Since the fleshhas a high degree of holding water, the flowing-out of the drip causedby freezing operation can be prevented and at the same time itsdenaturation can be prevented during its refrigeration, freezing orthawing, respectively. In addition, even if a gradual freezing or are-freezing is carried out, the flesh pieces or several fine cut fleshpieces have a superior binding characteristic, so that no drip occursand the skeletal muscles or layer of fat can be stabilized at highquality.

Since salts or alkaline agents are added under a high concentration, thelayer of fat in the fish flesh is dissolved in salt in a quite shortperiod of time to form emulsion, gelation, gelatin and in addition, thefiber protein, i.e. the cell membranes or the myofibril, the perimysiumor the like are loosed and dissolved through adding of salt of 1 weight% or less, although high concentrated solution can be dispersed into theprotein or fat in the flesh tissue, reacted there to cause the solutionconcentration to be gradually decreased and a bio-chemical reaction canbe finished in a short period of time. As a result, it is possible tocause a flesh with quality of a poor binding characteristic to bechanged into a flesh having a superior resiliency and soft bindingcharacteristic without damaging the skeletal muscle tissue. Although itis assumed that a reason for it may consist in the fact that actomyosinis dissolved and enzyme activity in the raw flesh is prohibited toprevent decay of the flesh tissue, it is possible to get a universalprocessing characteristic applying a binding feature or a high heatingbinding feature under a raw flesh state.

It is possible to stabilize the fish flesh tissue in the same manner asthat of a paste product under a gelation effect with the saltdissolution effect, to produce a sliced raw fish flesh having aresistance against the teeth, to prevent fat from being dissolved orcell membranes or filaments in the flesh from being untied and dispersedunder a high pressure or a heating with micro-wave for a canned orretort food and at the same time to prevent a decay of fish flesh duringheating or after heating cooking operation. When the flesh is heated andexpanded, it is possible to absorb the discharged flesh dew into thefine net-like flesh tissue and to improve a moisture holding effect. Inaddition, it is possible to keep the flesh tissue soft and to preventthe flesh tissue from being hardened also after its cooling due to thefine net-like structure of the flesh tissue. It is possible to increasea moisture holding characteristic of flesh tissue, a degree of hardnessor softness and a fine taste adjusting capability.

BEST MODE FOR CARRYING OUT THE INVENTION

Examples of the present invention will be described in detail asfollows.

EXAMPLE 1

As fish flesh, three fresh red sea breams were prepared, their sales orheads or internal organs were removed and 2700 g of round fleshesbleached with water was prepared. Then, high concentration solution ofsalt of 135 cc in 4.3 mol concentration having salt dissolved thereinwas injected against the fish flesh of 2700 g in a net-like manner.Then, the high concentration solution of salt was impregnated into thefish flesh tissue while applying vibration for five minutes with anelectric massage machine so as to perform a dispersion and absorption ofthe flesh and to promote its salt dissolution characteristic. Then, highconcentration solution of alkali of 166 cc in 1.2 mol concentrationhaving NaHCO₃ dissoluted therein was injected against the fish flesh ina net-like form, thereafter an aging was promoted in which highconcentration solution of alkali was dispersed and absorbed into thefish flesh tissue to apply emulsion formation and gelation capability ofthe fish flesh while vibration was being applied to the fish flesh for 5minutes with an electric massage machine.

Then, the obtained sample was confirmed together with a non-processedsample (comparison example) for their variation in tissue by amicroscope. Confirmation of them with a magnification rate of 400 timesshowed that the cell membranes in the comparison example could beconfirmed, but the flesh of the present example showed that the cellmembranes was broken and the entire membrane was flowed. Then, theexample of the present invention was observed again with an electronicmicroscope under a magnification rate of 60,000 times, and it wasconfirmed that small bubbles were entered in the myofibrils, themyofibrils were partially cut and an emulsifying phenomenon in view ofmicro-size was produced there. In addition, it was confirmed thatZ-bands were substantially bent, the myofibrils were bulged between theZ-bands to form a spindle shape. As the sample, the skeletal musclessliced into 70 μm were used.

As apparent from the foregoing, it was made apparent that taste could betaken out from a cellular level under a bio-chemical reaction producedin a cellular level having a fine net-like structure, seasoning could becarried out under a complex reaction with seasoning materials and thefish flesh could have a taste not found yet in the past. As thedisadvantages of the fish flesh processing operation in the prior art,it was pointed out that the processing had an occurrence of drip afterfreezing and thawing or decay of the flesh tissue, occurrence of fishsmell and fading of the fresh color and the like. However, it was madeapparent in the example of the present invention that almost of allthese problems could be dissolved by improving flesh quality at acellular level.

EXAMPLE 2

Additive agent solution having sweet sake of 35 cc, Japanese sake of 40cc as alcohols, Ami-rich GCR (made by Ajinomoto Co., Ltd: hereinaftercalled as "GCR") of 4.5 g, sorbitol of 55 g, mixtures of vitamin C andvitamin E of 4.5 g mixed and dissolved was injected in a net-like manneragainst fish flesh of a red sea bream processed in the example 1,thereafter the additive agent solution was dispersed and absorbed in theflesh while vibration was being applied for 5 minutes with an electricmassage machine to promote its aging. Then, its fillet flesh was cutinto three pieces, their berry bones were removed, the pieces werevacuum packaged in an impermeable synthetic resin bag and frozen at -20°C. for one month. After one month, the pieces were taken out of afreezer and water was poured into them to thaw them. After thawing,fillets were taken out of the bag, they showed superior natures inresiliency, luster, binding characteristic and fresh coloring and evenif the fillets were thawed, they showed no drip at all. It was madeapparent that they could be utilized in many applications such as slicedraw fish, boiled fish, burned fish, fried fish and meuniere or the like.In addition, it was made apparent that after thawing, they could beutilized as chilled ones and enabled them to be utilized in manyapplications. The fillet flesh with skin may be set in hot water of 100°C. as required, the flesh may be set rapidly in cold water, cooled,taken out, moisture content of the flesh may be completely removed, thenthe fish flesh may be rapidly thawed with a continuous freezer, smallice pieces adhered to the surface of the flesh may be removed with abrush, thereafter the flesh may be vacuum packaged in an impermeablebag. At this time, it was made apparent that if deoxidation agent wasset in the bag and packaged in it, the flesh could be kept good for alonger time.

EXAMPLE 3

Both side surfaces or central bloody colored flesh and flesh with boneswere removed from the fillet skinned hot water processed sea bream whichwas treated in the example 2, the bream was cut into a sliced rawfish-form, the sliced bream was set in a tray, rapidly frozen, thenvacuum packaged, thawed after 10 days and applied for an organoleptictest with five panelists. As a result, they evaluated that the slicedbream had the same texture as that of a fresh sea bream and its tastewas better than that of the fresh bream even if the sliced bream was athawed product.

With the foregoing above, it has been made apparent that the product inthe present example is a processed fish flesh having a superior featureafter processing in the same manner as that of the examples 1 and 2, theproduct can be placed in a chilled channel distribution system orrapidly frozen and thawed to be utilized for professional business orhome-use application and after thawing, the bream can be set in adistribution channel and sold in a market as a chilled product.

EXAMPLE 4

Internal bones were removed from the red sea bream of fresh fish whichwas cut into three pieces, the pieces were washed with water and filletflesh of 3000 g from which water was completely removed was prepared.Then, after high concentration solution of salt of 150 cc in 4.4 molconcentration in which mixtures with salt and MgCl₂ in a ratio of 9:1were dissolved was injected against fillet flesh of 3000 g in a net-likeform, the high concentration solution of salt was dispersed and absorbedwhile vibration was being applied to the flesh for five minutes with anelectric massage machine so as to promote a salt dissolution process.Then, after high concentration solution of alkali in 2.1 molconcentration of 140 cc having soda tripolyphosphate dissolved wasinjected against fillet flesh of 3000 g in a net-like form, highconcentration solution of alkali was dispersed and absorbed whilevibration was being applied for five minutes with an electric massagemachine so as to finish a promotion of aging to add emulsification andgelation capability for the fish flesh tissue. In addition, afteradditive agent solution having sweet sake of 50 cc, Japanese sake of 50cc as alcohols, mixtures of vitamin C and vitamin E of 5 g, GCR of 5 gand sorbitol liquid of 85 cc mixed and dissolved therein was injectedagainst the fish flesh in a net-like form, its aging was promoted whilevibration was being applied for ten minutes with an electric massagemachine, the additive agent solution was being dispersed and absorbedinto the fish flesh. Then, the fish flesh of which quality was improvedinto a fine net-like structure was cut into a sliced raw fish, frozenand dried to make a processed food of red sea bream for a soup. The foodwas distributed to five panelists in its soup form and its organoleptictest was carried out, resulting that a quite high evaluation wasobtained.

Although the prior art product is hard and has no natural taste, it hasbeen made apparent that the examples of the present invention enabledthe frozen dry product for soup of red sea bream which is approximate toa texture of raw fish and easily returned back to its state in hotwater.

EXAMPLE 5

Fillet-like frozen fish flesh of a walleye pollack of which head andinternal organs were removed and washed with water was thawed while itstemperature was being monitored and then a fish flesh of 3000 g of whichmoisture was sufficiently removed was prepared. Then, after highconcentration solution of salt of 147 cc in 4.4 mol concentration havingsalt dissolved therein was injected against the fish flesh in a net-likeform, the high concentration solution of salt was dispersed and absorbedin the fish flesh while vibration was given to the fish flesh for fiveminutes with an electric massage machine so as to promote a saltdissolution. Then, after high concentration solution of alkali of 139 ccin 1.85 mol concentration having NaHCO3 dissoluted was injected againstthe fish flesh in a net-like form, the solution was similarly dispersedand absorbed for five minutes with an electric massage machine so as topromote emulsifying and gelation capability. After this operation, theadditive agent solution having sorbitol solution of 110 cc, sweet sakeof 48 cc, GCR of 4.5 g, cane sugar of 90 g, mixture of 5 g of vitamin Cand vitamin E, Japanese sake of 50 cc and albumen of 28 g dissolvedtherein was injected against the fish flesh in a net-like form, thesolution was similarly dispersed and absorbed for five minutes with anelectric massage machine. Then, the fish flesh was rapidly frozen,transferred to a tray, wrapped with a film and preserved for one monthwithin a freezer kept at -25° C. After one month, the flesh was takenout of the freezer and thawed. Occurrence of drip was scarcelyacknowledged.

As a comparison example, non-processed fillet flesh of 1000 g in whichthe processing treatment of the preferred example was not carried outwas similarly rapidly frozen, the flesh was taken out after one monthand the flesh was thawed. Occurrence of a large amount of drip wasacknowledged, fading of flesh color was produced and a decay of fleshwas slightly acknowledged. Then, the product of the present example andthe product of comparison were changed into a fried cook and a boiledfish cook and they were eaten by five panelists as trial. The product ofthe present example was soft and they could eat them deliciously.However, the product of comparison was hard and the fried cook showed apeeled-of state of cover and flesh due to shrinkage of the flesh insidethe cover and the flesh was decayed when it was cut. This tendencybecame hard as the cooked product was cooled and time elapsed, theproduct was hard and was not delicious.

Due to this fact, it was found that the product of the present examplehad a superior moisture preservation, could prevent drip or improveyield after heating and cooling, keep a softness, improve a decay offlesh and adjust texture in a cellular level with a small amount of saltand further attain the delicious product which could not be attainedyet. In addition, it was found that it was possible to reinforce orpromote emulsification and gelation capability by dissolving albumen of1% in sorbitol solution and adding it to the raw material in whichdenaturation by freezing was generated and a salt dissolution wasreduced due to its longer period preservation, to improve flesh qualityremarkably and increase quality of fish flesh. In addition, it was foundthat the product of the present example could be utilized as a retortfood or in a canned food under utilization of this characteristic, theflesh was soft and showed a better passing at the throat differing fromthat of the prior art retort or canned food and then the processed fishflesh having a superior texture and a certain resiliency could beobtained.

EXAMPLE 6

Fillet flesh of frozen walleye pollack of 1200 g was thawed while itstemperature was being monitored. Then, after high concentration solutionof alkali of 45 cc in 2.0 mol concentration having Na₂ CO₃ dissolutedtherein was injected against the fillet flesh in a net-like form, thesolution was dispersed and absorbed into the flesh while vibration wasbeing applied to it for five minutes with an electric massage machine,then after high concentration solution of salt in 4.05 mol concentrationof 62 cc having a mixture of salt and KCl dissolved in a ratio of 8:2was injected against the fish flesh in a net-like form, the saltdissolution was promoted while vibration was being applied for fiveminutes with an electric massage machine. Then, after the additive agentsolution having sweet sake of 20 cc, GCR of 2 g, cane sugar of 18 g,mixture of vitamin C and vitamin E of 2.1 g and wine of 25 cc mixed anddissolved from each other was injected against the fish flesh in anet-like form, dispersion and absorption of the additive agent solutionor adding of emulsification capability and aging promotion were carriedout while vibration was being applied to it for five minutes with anelectric massage machine. Then, after the obtained fillet flesh was cutfor a cooking of roasted fish or meuniere, boiled fish, and fried fishwithout any cover, a rapid freezing was applied to it wit a tunnelfreezer, put into an impermeable bag, vacuum packaged there andpreserved in a freezer at -20° C. The flesh was taken out of the freezerafter one week, thawed and cooked into a roasted fish, meuniere, boiledfish, pot-boiled fish, fried fish without any cover. All these cookswere superior in texture or taste.

In the prior art cooking, since there were much amount of fish smell anda large amount of drip, the fish flesh became hard, fish flesh wasshrinked or flesh was remarkably decayed after heating, paste substanceswere applied to the flesh and sprinkled with bread powder for its friedcook. However, its texture or quality in taste was poor. According tothe present example, it was possible to improve texture or taste withoutusing any paste or the like, to make a product with a full 100% fishflesh and to resolve the disadvantages of the prior art. In addition,with the foregoing, it has been found apparent that multi-purposeprocessed frozen foods suitable for roasted fish, meuniere, broiled fishand fried fish without cover.

EXAMPLE 7

As fish flesh, fillet-like fish flesh with skin of 600 g of Hoki (freshfish) of which head and internal organs were removed, bleached withwater and cut into three pieces was prepared. Then, after highconcentration solution of salt of 30 cc in 4.0 mol concentration havingsalt dissolved therein was injected against the fillet flesh in anet-like form, vibration was applied to it for five minutes with anelectric massage machine, then high concentration solution of alkali of24 cc in 1.2 mol concentration having NaHCO₃ was injected against thefish flesh in a net-like form, high concentration solution of alkali wasdispersed and absorbed into the fish flesh while a low speed operationof the vacuum massage machine was being carried out for five minutes soas to promote emulsification and gelation capability. Then, after theadditive agent solution having sorbitol liquid of 17 cc, sweet sake of10 cc, GCR of 1.0 g, mixture of vitamin C and vitamin E of 1.0 g,Sun-frabon HG acting as deodorant (made by Taiyo Kagaku Co., Ltd.) of0.9 g and Japanese sake of 10 cc dissolved therein was injected againstthe fish flesh in a net-like form so as to attain dispersion andabsorption of the additive agent solution and aging promotion while alow speed operation of an electric massage machine was being carried outfor five minutes. A product test was carried out for the obtainedsample. The test results were indicated in Table 1.

As for the product test, a roasting test and a fried test without anycover were carried out with the fillet Hoki of the present example beingcut. As for the comparison example, fillet cut flesh cut into threepieces was prepared in the same manner as that of the present exampleexcept the condition in which the processing treatment of the presentexample was not applied.

(1) As for the roasting test, a hot plate set at a temperature of 167°C. was used, and both front and rear surfaces of the flesh were roastedfor eight minutes.

(2) As for the fried test without any cover, Tempura oil of whichtemperature was adjusted to 180° C. was applied and oil adjustment wascarried out in three minutes.

Each of the yields was as follows. (Each of the samples had six piecesand its yield was applied in its average value.)

Then, a product test was carried out for each of the obtained products.

1. Product of the example:

In case of the fried product without any cover, there was no clearancebetween the flesh and the cover due to expansion of the flesh, noheating shrinkage of the flesh was present and a soft and bulged statewas kept. In addition, the product fried with oil had a light brown incolor at its surfaces and showed a nice taste. As for roasting, no crackin flesh as well as no decay in shape of the flesh was made, it had asuperior degree of whiteness, had a superior moisture preservation,resulting in that its reduction in weight was less even after a timeelapsed, it showed a better resistance against the teeth and delicioustaste.

2. Product of the comparison example

As time elapsed, moisture contained in the product was evaporated, theproduct was hardened and its color was changed into black. As theproduct was gradually dried, the white-colored product was changed intoblack-colored product and correspondingly its taste was deteriorated. Inaddition, the flesh was remarkably cracked and three pieces of productswere cracked.

In the prior art cooking, since there were much amount of fish smell anda large amount of drip, the fish flesh became hard, fish flesh wasshrinked or flesh was remarkably decayed after heating, the flesh couldbe utilized only for the fried cook, paste substances were applied tothe flesh for its fried cook and sprinkled with bread powder. However,its taste or texture was poor. In the product of the present example,even if the paste or bread powder was not used and only fish flesh wasapplied, the product having a superior taste or texture could beobtained and the problems in the prior art could be resolved. It wasmade apparent that NaHCO3 was used as alkali, a value of pH of theprocessed food could be reduced, a stable quality could be maintainedand a processed fish flesh suitable for heated and cooked daily dishcould be attained.

EXAMPLE 8

Fillet-like fleshes of 900 g of a Hoki (fresh fish) of which head,internal organs, skins and bones were removed and cut into three pieceswere bleached with water, then roughly minced by a grinder [a meatgrinder, model MK-GL2, made by Matsushita Electric IndustricalCo.,Ltd.(10 mm)]. Processed minced flesh was put into a mixer, highconcentration solution of salt of 45 cc in 4.0 mol concentration havingsalt dissolved therein was atomized against the flesh by an atomizingmachine and further high concentration solution of salt was impregnatedinto the minced flesh while a low speed operation of the atomizingmachine was being carried out for five minutes. Then, high concentrationsolution of alkali of 63 cc in a 1.0 mol concentration having NaHCO₃ wasimpregnated into the flesh while the solution was being atomized by anatomizing machine and also a low speed operation of the mixer was beingcarried out, the salt dissolution was promoted while the salt solutionand alkali solution were being dispersed and absorbed, emulsifying andgelation capability were applied to promote a binding characteristic.Then, the additive agent solution having sweet sake of 15 cc, Japanesesake of 15 cc, GCR of 1.5 g, cane sugar of 27 g and mixture of vitamin Cand vitamin E of 1.5 g mixed and dissolved from each other wasimpregnated into the minced flesh while the solution was being injectedagainst it by an atomizing machine and also while a low speed operationof a mixer was being carried out for five minutes. Then, the producedminced flesh was formed into a steak shape, heated and a product testwas carried out.

Although in the prior art, the minced flesh was processed into asheet-like block with the animal and plant proteins powder being appliedas a binder, presence of free water or fat, fat caused the flesh to beeasily separated and hard after heating and its moisture preservationwas poor. However, according to the present example, it was madeapparent that it was possible to increase a salt dissolutioncharacteristic of protein contained in the fish flesh only with the fishflesh without using any binding agent to improve fat, to increase asuperior heating binding characteristic even if fat was mixed in theflesh and further to improve a moisture preservation characteristic, aresiliency and a rate of expansion. Further, in accordance with thepresent example, it was made apparent that the flesh could be moldedinto and utilized for multi-purposes and the fishes of low utilizationtype could be highly utilized.

EXAMPLE 9

Additive agent solution having calcium of 100 mg (made by WadaPharmaceutical Co., Ltd.: a product name: Wada calcium) acting as afunctional agent, sorbitol liquid of 10 cc, vitamin complex of 0.2%containing vitamins C, E, B₆, B₁₂ dissolved therein was mixed andkneaded to each of 100 g of Hoki filet cut piece of the product of thepresent example 7 and a Hoki rough minced flesh of the present example 8and then the additive agent solution was dispersed and absorbed into theraw material of flesh.

In general, although a Hoki and a walleye pollack and the like hadlightness in taste and low calorie, their functional characteristic waslow. In view of this fact, it was necessary to increase a functionalcharacteristic in compliance with a need of consumers and so functionalagents were sprinkled over or coated on the fish flesh. The functionalcharacteristic could not be added to the cellular level, the agents weremerely adhered to the surface of the fish flesh, were quite unstable,resulting in that the function could not be sufficiently realized, andin particular, its function might be damaged during heating operation.According to the present example, it was made apparent that since thesefunctional agents were dissolved in high concentrated solution,impregnated into the fish flesh tissue by injection or the like, theirdispersion and absorption were carried out, resulting in that thefunctional agents were uniformly dispersed and absorbed in the fishflesh to enable a functional characteristic to be given to the fishflesh in a quite short period of time.

EXAMPLE 10

Processed fish flesh treated in the example 9 was freely molded into asteak form, a stick form, a hamburger form, and a dice shape or thelike. In this case, a cover made of bread powder, seed powder and powdermilk or the like may be coated on the surface of the fish flesh.

According to the present example, since the functional agents wereuniformly distributed in the fish flesh, the fish flesh had a highstability against heat and the functional characteristic could be highlyrealized. In addition, it was made apparent that a proper thin paste wascoated to prevent the fish flesh from being directly contacted withheat, bread powder, seed powder, powder milk, or a crape or a dumplingskin or the like were adhered to the surface of the fish flesh to enableeven a thin flesh to prevent a denaturation of the functional agentsagainst heat, resulting in that the chilled frozen processed food formulti-purpose having an improved function could be realized.

EXAMPLE 11

After high concentration solution of salt of 150 cc in 4.5 molconcentration having salt of mixture of NaCl and KCl dissolved in ratioof 1:1 was injected against the fish flesh of a swordfish in a net-likeform for a thawed fillet fish flesh of 3000 g while frozen raw materialwith its head and internal organs being removed and blood being removedas well was being monitored for its temperature, its salt dissolutioncharacteristic was promoted while a vibration was being given to theflesh for five minutes with an electric massage machine. Then, afterhigh concentration solution of alkali of 140 cc in 1.9 mol concentrationhaving NaHCO₃ dissolved therein was injected against the fish flesh in anet-like form, vibration was given to the fish flesh for five minuteswith an electric massage machine, the flesh tissue was dissolved in saltand concurrently, emulsification and gelation capability were given toit so as to improve it into fine net-like structure and then its agingwas promoted. After this operation, the additive agent solution havingsweet sake of 50 cc, Japanese sake of 50 cc, GCR of 5.0 g, granularsorbitol of 60 g, mixture of 5 g of vitamin C and vitamin E dissolvedtherein was injected against the fish flesh in a net-like form,vibration was given to it for five minutes with an electric massagemachine and then the dispersion and absorption of the additive agentsolution were carried out to promote the aging. Then, the sample wasprocessed into a sliced raw fish form.

Then, variation of tissue was confirmed together with the non-processedsample (comparison example) under its magnification of 400 times by anoptical microscope. It was confirmed that the sample of comparisonshowed a skeletal muscle tissue having muscle bundle of myofibrils,although the sample of the present embodiment showed that peripheralmembranes, internal membrane collagen, erastin fibers or the like weredissolved with dispersed salt and each of them was replaced and bulgedinto muscle bundles.

In addition, it was confirmed by a photograph taken by an opticalmicroscope for showing the myofibrils cut in a lateral direction thatthe comparison example could acknowledge white spots of ice crystal in awidth of normal tissue in the skeletal muscles and an interface betweenthe cell membranes, although the sample of the present example couldacknowledge a gelation state in which it was improved into a finenet-like structure, the substances which were assumed to be dissolvedlow molecules and fibrous protein were contained in the net and theirquality were highly improved.

In view of the above, the sample of the present example was magnifiedagain by an electronic microscope to observe it, resulting in that itwas revealed that small bubble-like substances entered between themyofibrils and the myofibrils were partially cut. In addition, it wasconfirmed that the Z-bands were also remarkably bent, the myofibrilswere bulged out between the Z-bands to form a spindle shape. As thesamples, skeletal muscles sliced into 70 μm were used.

As apparent from the foregoing, it was possible to extract taste from acellular level under a bio-chemical reaction with the fine-net likestructure being applied, to perform a seasoning complexed with theseasoning agents and to produce the taste not found yet in the fishflesh of the prior art. As the disadvantages of the prior art fishflesh, occurrence of drip after freezing or thawing, a decay of fleshtissue caused by activation of enzyme, occurrence of fish smell andfading of fresh color or the like were pointed out, although it was madeapparent in the present example that the problems in quality which couldnot be resolved in the prior art can be resolved by improving quality ata cellular level under utilization of the flesh substances withoutadding any animal and plant proteins. Further, it was made apparent thatthis improvement in quality can be sufficiently produced in a shortperiod of time.

Injection of high concentration solution of salt or high concentrationsolution of alkali may be carried out concurrently or separately forside surfaces, front surface and rear surface of the fish flesh.

Obtained sliced fleshes were tested for their organoleptic test by fivepanelists. It was made apparent that the sliced flesh was superior incolor and texture as well.

The prior art utilization of tunas or the like was carried out such thatthe tuna was decomposed into blocks in its fresh state, the decomposedblocks were further processed into rectangular forms, the rectangularforms were cut out and utilized as sliced fish flesh. Frozen rawmaterial was semi-thawed and processed into blocks, thereafter cut intorectangular forms and utilized as a sliced raw fish flesh. Both of themproduced rapid reduction in quality, generated a self-digestion withactivation of enzyme, flowing-out of drip, fish smell, decoloring offlesh and decay of tissue could easily be produced, resulting in thatthey became a substantial prohibition in utilization and they have notbeen resolved yet.

In the present example, it has been made apparent that flowing-out ofthe drip or occurrence of fish smell can be prevented and these problemscan be resolved. That is, the flesh quality can be improved at acellular level, the taste can be extracted from the fish flesh, aseasoning taste complexed with seasoning agents can be carried out,resulting in that a taste not found in the prior art could be attained.As desired, similar effect could be attained even by a method in whichthe seasoning agents are not used. It has been made apparent that afterprocessing, the flesh might be cut into three pieces or two pieces andthey might be set in a distribution channel under chilled state in theforms of fine-sliced shape, or block, fillet, rectangular shape. It hasbeen made apparent that the flesh may be rapidly frozen and after beingset in a distribution channel, the flesh may be thawed and utilized formulti-purpose application and further as for the fresh fish, this may besimilarly processed in the same manner as that for the frozen product.

EXAMPLE 12

Block-like processed fish flesh treated in the example 11 was filled ina can, its lid was wound and fastened while air was being removed fromwithin the can, heated under 2 atmospheric pressure, at a temperature of120° C. and for 30 minutes, thereafter the flesh was cooled to make acanned food. This canned food was opened to check the flesh quality,resulting in that it became possible to get a canned food not found yetin the prior art in which moisture separation in the fish flesh wasless, the flesh had a superior resiliency and a superior moisturepreservation, a well resistance against the teeth and a better feelingin passage at the throat. In addition, the fish flesh had no decay inshape, but had a soft and bulged form, the surface of the flesh wasminute in texture, resulting in that the canned food containing rollingtaste in the flesh could be attained, the flesh absorbed its dew toprovide its weight.

Although the prior art flesh showed that moisture was separated from thefish flesh, a large amount of taste in the flesh in the can weredischarged out, the flesh had no dispersed state, no resiliency and badfeeling in passage at the throat, it has been made apparent that thepresent example can solve these problems.

EXAMPLE 13

Block-shaped processed fish flesh treated in Example 11 was cut into asliced form, the sliced pieces were canned in a can, its lid wasfastened while air was being removed inside the can, the can was putinto a pressure vessel, heated for 30 minutes under 2 atmosphericpressure, at 120° C., sterilized, cooled and the canned food was made.As a result, an evaluation which is similar to that of Example 12 couldbe obtained.

EXAMPLE 14

Block-shaped or fillet-shaped processed fish flesh treated in theexample 11 was cut into rectangular pieces in compliance with itspurpose and vacuum packaged.

In this example, it became possible to provide a convenient cookedfrozen food or a heated cooked food in which drip or the like are notproduced, deterioration in quality such as color fading can beprevented, the food can be utilized as cut and sliced pieces, fishsteak, meuniere, roasted fish, broiled fish and dried fish, the food canbe taken out of a refrigerator at any time and at any place, andutilized. In addition, it became apparent that the rectangular fishfleshes are not decayed in their shape through vacuum packaging afterthey are rapidly frozen.

EXAMPLE 15

As a fish flesh, a fresh fish of a walleye pollack with its head andinternal organs as well as blood removed was cut into two pieces as itwas and a fillet flesh with skin removed was prepared. Then, after thefillet flesh was pretreated into mince form, high concentration solutionof salt of 150 cc in 4.0 mol concentration having salt dissolved thereinwas injected against fish flesh of 3000 g, and vibration was given tothe flesh for five minutes by an electric massage machine. Then, afterhigh concentration solution of alkali of 180 cc in 1.2 mol concentrationhaving NaHCO₃ was atomized against the flesh, the flesh tissue wasdissolved in salt while vibration was being applied for five minutes byan electric massage machine, emulsification and gelation capability wereadded to improve its quality into fine net-like texture and aging waspromoted. Then, after additive agent solution having sweet sake of 50cc, Japanese sake of 50 cc, GCR of 5 g, sorbitol of 60 g, and mixture of5 g of vitamin C and vitamin E dissolved therein was injected againstthe flesh, the additive agent solution was dispersed and absorbed whilevibration was being given for five minutes by an electric massagemachine, and aging was promoted. Frozen raw material was thawed whileits temperature was being sufficiently monitored, and processed in thesame manner as that of fresh fish.

This processed fish flesh was applied to make the following processedfoods.

(1) The fish flesh was vacuum packaged in a unit of 100 g in its mincedstate, rapidly frozen to get frozen processed fish flesh for a bowl riceand a rice wound with sea weed.

(2) The fish flesh of 150 g was molded into a round shape or an ellipseshape, rapidly frozen, vacuum packaged to get a frozen processed fishflesh suitable for a fish flesh hamburger.

(3) After the processed fish flesh of 80 g was adhered to a round bar,the flesh was heated for 15 minutes at 80° C., the flesh was cooled,vacuum packaged, chilled or rapidly frozen or vacuum packaged while itsraw frozen state was being kept to get a frozen processed fish flesh fora Tsukune. Due to its superior binding characteristic, this productcould be obtained easily and in a high yield.

(4) Material having egg mayonnaise of 100 g mixed against minced fishflesh of 100 g was vacuum packaged in a unit of 100 g, rapidly frozen toget a frozen processed fish flesh suitable for a rice round with seaweed of a Negitoro or a rice bowl with tuna.

(5) After 5 mm square cheese of 150 g was mixed with minced fish fleshof 1000 g, the mixed material was molded into a block of 150 g for asteak or a hamburger or a stick of 30 g, they were rapidly frozen andvacuum packaged to get a packed frozen processed fish flesh.

(6) Rough minced processed fish flesh of 200 g was heated for 10 minutesat 100° C. while being separated, the flesh was canned in a can, its lidwas fastened around it while air was being removed, the canned food washeated for 30 minutes under 2 atmospheric pressure and at 120° C.,cooled to make a canned product. Upon opening of the can to check aquality of fish flesh, it became possible to make a canned food in whichthe flesh itself absorbs separated moisture in the flesh, keeps itssuperior resiliency or moisture preservation, has a better resistance tothe teeth, no decay in shape, a soft and bulged fine texture of asurface of the flesh, a rolling taste in the flesh and a superiorcomfortable feeling in passage at the throat. Although the prior artproduct was not well adapted in a market due to moisture separation inthe flesh, discharging of a large amount of taste of flesh in the can,separated fish flesh in the can, no resiliency of the flesh and badfeeling in passage at the throat, the present invention could resolvethese problems.

(7) Processed fish flesh minced in middle level was separated whilebeing heated in advance, sauce was added to the separated flesh, theflesh was set in a retort pouch, heated for 20 minutes under 2atmospheric pressure, 120° C., then cooled to make sauce. Upon openingof this canned product to check a quality of it, although the prior artproduct was not well adapted in a market due to discharging of a largeamount of taste of flesh in the can, a filament-like separation of fishflesh in the can, no resiliency of the flesh and bad feeling in passageat the throat, the present invention could resolve these problems. Thus,it became possible to get sauce in which the flesh itself has a lessamount of separated moisture in the flesh, absorbs flesh dew, keeps itssuperior resiliency or moisture preservation, has a better resistance tothe teeth, no decay in shape, a soft and bulged fine texture of asurface of the flesh, a rolling taste in the flesh and a superiorcomfortable feeling in passage at the throat.

(8) Minced fish flesh of 900 g was processed in the same manner as thatof fish flesh, rough-minced beef meat of 150 g and seasoning agents weremixed to each other, they were set in a stuffer, each block of 60 g wascharged in a sheep gutter, then boiled for about two minutes at 100° C.,they were set semi-raw state, and cooled with cold water. After cooling,they were packaged in bags, rapidly frozen to get a fish flesh wiener.The prior art product had problems that heating causes fish flesh ormeat to be shrinked, the flesh is apt to be separated, moisture contentis separated and fish smell is increased. Due to this fact, many kindsof additive agents were used in the prior art product. In the presentexample, these prior art problems are overcome, and there is provided arough minced type fish weiner with beef meat in which the flesh isbulged during heating, the flesh is soft and has a superior resiliencyas well as a better resistance to the teeth.

(9) Beef meat of 150 g processed in the same manner as that of the fishflesh is roughly minced and mixed with crushed fish flesh of 900 g andthey are molded by a molding device into a dice shape or a steak shapein compliance with its target shape. The flesh was rapidly frozen andvacuum packaged to get a frozen processed food with beef meat having agelation capability.

EXAMPLE 16

(1) After high concentration solution of salt of 150 cc in 2.8 molconcentration having salt dissolved therein was injected against thefine cut fish flesh of 3000 g of frozen raw material of a walleyepollack with head, internal organs and blood being removed which wasthawed with its temperature being monitored, cut into two pieces, hadskins removed and sliced into fine pieces, its salt dissolution waspromoted while a vibration was being applied for 5 minutes by anelectric massage machine.

Then, high concentration solution of alkali of 110 cc in 1.8 molconcentration of Na₂ CO₃ was injected against the flesh while avibration was being given to it for 5 minutes by an electric massagemachine, salt dissolution of flesh tissue was promoted, emulsifying andgelation capability were added to the flesh tissue to change it into afine net-like texture and then an aging was promoted.

After this operation, additive agent solution having sweet sake of 50cc, Japanese sake of 50 cc, GCR of 5 g, sorbitol of 60 g, mixture of 5 gof vitamin C and vitamin E dissolved therein is added to the flesh by anatomizer machine, these additive agent solutions were dispersed andabsorbed into the flesh tissue while a vibration was being given to theflesh for 5 minutes by an electric massage machine and its aging waspromoted.

Then, the flesh was vacuum packaged in a package of 100 g, rapidlyfrozen to make a case of 5 sheets in one pack to make and process frozentuna sliced pieces.

Subsequently, a product test was carried out with this sample. After thesample was held for one day in a home-use refrigerator, the sample wasthawed and its aging variation was confirmed. It was made apparent thatthe product of the present example has emulsified moisture in the flesh,the product can be thawed rapidly and quality as sliced pieces is notdamaged for 5 to 6 hours after thawing due to the fact that the moistureis emulsified in the flesh. It was also made apparent that the freshfish can be processed in the same manner by cutting the fresh fish intotwo pieces and removing the skin from it.

(2) A swordfish cut flesh of 50 g pre-processed in the above (1) and acurry roux of 150 g were combined, the combined product was set in aretort pouch, air in a container was removed and the container wassealingly closed. Six sets of these containers were prepared. They wereapplied with pressure, heat and sterilization at a pressure of 2atmospheric pressure, heating temperature of 120° C. for 20 minutes tomake a curry having retort small fish flesh pieces.

(3) A swordfish cut flesh of 50 g pre-processed in the above (1) and acurry roux of 150 g were combined, the combined product was set in a cancontainer, its lid was fastened while air in the container was beingremoved, the flesh product was applied with pressure, heat andsterilization at a pressure of 2 atmospheric pressure, heatingtemperature of 120° C. for 30 minutes to make a canned curry havingsmall fish flesh pieces.

(4) A swordfish cut flesh of 50 g pre-processed in the above (1) and acurry roux of 150 g were combined, the combined product was set in aplastic air-tight container, air was removed, nitrogen gas was pouredinto the container and the container was air-tightly sealed. Six sets ofthe containers were made. Then, the flesh product was applied withmicro-wave radiation, pressure, heat and sterilization at a pressure of2 atmospheric pressure, heating temperature of 120° C. for 20 minutes tomake a curry having small fish flesh pieces set in an air-tightcontainer.

(5) As a comparison example, the same raw material as that of theexample was applied, a swordfish sliced cut flesh of 300 g not processedwith that of the example was prepared, the fine cut flesh of 50 g andcurry roux of 150 g were combined, they were set in a retort pouch, airin a container was removed and air-tightly sealed. Six sets of thecontainer were made. The products were applied with pressure, heat,sterilization within a pressurizing kettle at 2 atmospheric pressure,heating temperature of 120° C. and for 20 minutes to make a retort curryhaving small fish flesh pieces.

(6) As a comparison example, the same raw material as that of theexample was applied, a swordfish sliced cut flesh of 300 g not processedwith that of the example was prepared, the fine cut swordfish flesh of50 g and curry roux of 150 g were combined, they were set in a cancontainer, its lid was fastened while air in the container was beingremoved and the products were applied with pressure, heat, sterilizationat 2 atmospheric pressure, heating temperature of 120° C. and for 30minutes to make a canned curry having small fish flesh pieces.

(7) As a comparison example, the same raw material as that of theexample was applied, a swordfish sliced cut flesh of 300 g not processedwith that of the example was prepared, the fine cut swordfish flesh of50 g and curry roux of 150 g were combined, they were set in a plasticair-tight container, air was removed from the container and nitrogen gaswas poured into the container. Six air-tight sealed units were made. Theproducts were radiated with micro-wave, applied with pressure, heat,sterilization at 2 atmospheric pressure, heating temperature of 120° C.and for 20 minutes to make a curry having small fish flesh pieces storedin an air-tight container.

Roasting yield comparison test was carried under the same condition forthe retort products obtained by the aforesaid experimental example (2)and the comparison example (5), the canned products obtained by theexperimental example (3) and the comparison example (6) and themicro-wave processed products obtained by the aforesaid experimentalexample (4) and the comparison example (7), respectively. The testresults are indicated in Table 2.

As apparent from Table 2, the following results were attained.

Products of the example: It was possible to get a retort product notfound in the prior art in which its flesh was soft and bulged, noflowing-out of dissolved substance occurred, the flesh had a resiliency,a nice color and a superior taste. Although the micro-wave processedproduct showed a slight reduction in yield, its taste was substantiallythe same as that of the retort product.

Products of comparison example: Their yield was poor, protein or cellmembranes, perimysium, collagen or the like in the flesh fibers weredissolved and flowed out of the flesh tissue due to high pressure andhot heat and the fish flesh was completely separated. In addition, theflesh was hard, its moisture preservation was remarkably deteriorated,had no taste, its color was faded and the flesh was shrinked. Themicro-wave processed product was in particular deteriorated in itsyield.

EXAMPLE 17

As a fish flesh, fillet flesh of a sea eel having a larger barrel whichwas hardly utilized in general was opened at its back, its bones wereremoved and the flesh was cut into two pieces, and then the cut pieceswere bleached with water, the moisture content in the flesh wascompletely removed, and it was set in a flesh taking machine (2 mm) tomake a scrambled flesh. Mixing and kneading of the flesh were carriedout by a low speed kneader for 5 minutes while high concentrationsolution of salt of 150 cc in 5.4 mol concentration having saltdissolved therein was being applied uniformly to the obtained scrambledflesh of 3000 g with an atomizing machine so as to disperse and absorbthe salt solution. Then, mixing and kneading of the flesh were carriedout by a low speed kneader for 5 minutes while high concentrationsolution of alkali of 140 cc in 2.0 mol concentration having NaHCO₃dissoluted therein was being applied uniformly to the obtained scrambledflesh of 3000 g with an atomizing machine so as to disperse and absorbthe alkali solution. Subsequently, additive agent solution having sweetsake of 100 cc, Japanese sake of 50 cc, soda gltamate of 5 g acting asseasoning agent, cane sugar of 40 g, gulcose of 20 g, a mixture of 3 gof vitamin C and vitamin E dissolved therein was uniformly atomizedagainst the flesh, dispersion and absorption of the solution into theflesh while mixing and kneading were being carried out against the fleshfor 5 minutes with a low speed kneader to make a flesh having roughminced taste. Then, the skin part was frozen, frozen skin was crushedand non-processed flesh of walleye pollack of 20% was blended. Then,this mixed flesh of 3000 g was set in a silent cutter, highconcentration solution of salt in 5.4 mol concentration of 150 cc havingsalt dissolved was added, mixing and kneading were carried out for 5minutes to perform dispersion and absorption of the solution. Then, highconcentration solution of alkali in 2.0 mol concentration of 140 cchaving NaHCO3 was mixed in it, mixing and kneading were carried out for5 minutes to perform dispersion and absorption. After this operation,additive agent solution having sweet sake of 100 cc, Japanese sake of 50cc, soda gltamate of 5 g acting as seasoning agent, cane sugar of 40 g,gulcose of 20 g, a mixture of 3 g of vitamin C and vitamin E dissolvedtherein was added, and mixing and kneading were carried out for 5minutes, dispersion and absorption of the solution into the flesh wereperformed to make a seasoned paste flesh. Then, the seasoned paste fleshwas fed out in a sheet form from a fish flesh pump nozzle to a verticalheating tunnel type continuous heating furnace, and pushed onto a steelbelt coated with Teflon. Then, the tasted and rough minced flesh of seaeel was fed out of another fish flesh pump nozzle in a sheet form onto atasted paste flesh heated in a full-opened state at its cut plane andpiled up, the flesh was roasted into the full-opened state tomanufacture a full-opened roasted sea eel processed and cooked food.

The full-opened roasted sea eel processed product of the present examplewas a full-opened roasted sea eel in which its piled-up layer sectionhas a roasting color similar to that of the full-opened roasting of seaeel, has more superior taste and texture than those of a normalfull-opened roasted sea eel. In view of this fact, it was also madeapparent that according to the present example, it was possible to makea processed, tasted and roasted sea eel flesh having a superiorfree-molding feature with utilization of a large-sized sea eel having nodecay in shape, having a resiliency, and emulsification as well asgelation formation.

EXAMPLE 18

Fillet flesh in which an eel was opened at its back, its bones wereremoved and the eel was cut into two pieces was bleached with water,then moisture content in the flesh was completely removed and thisfillet flesh of 3000 g was prepared. High concentration solution of saltin 4.3 mol concentration of 150 cc having salt dissolved was injecteduniformly against the fillet flesh of 3000 g, the salt solution wasimpregnated and absorbed in the flesh, thereafter the dispersion andabsorption of the salt solution were performed while a low speedoperation of a mixer i.e. mixing and kneading, were being carried outfor 5 minutes. Then, high concentration solution of alkali in 1.6 molconcentration of 140 cc having NaHCO₃ was uniformly injected against thefish flesh to impregnate alkali solution, thereafter mixing and kneadingwere performed for 5 minutes with a mixer to perform dispersion andabsorption and emulsifying and gelation capability were given. Afterthis operation, additive agent solution having sweet sake of 100 cc,Japanese sake of 50 cc, soda gltamate of 5 g acting as seasoning agent,cane sugar of 40 g, gulcose of 20 g, a mixture of 3 g of vitamin C andvitamin E dissolved therein was uniformly atomized against the fishflesh, thereafter mixing and kneading were performed by a low speedoperation of a mixer for 5 minutes and dispersion and absorption of thesolution into the flesh were performed. Then, the flesh was heated by atunnel type continuous heating furnace (a vertical heating type). Afterthis operation, the full-opened flesh was packed in a package, a rapidfreezing was performed to make a full-opened packed eel.

According to the present example, it was made apparent that even if theflesh was rapidly frozen and a long period of time elapsed after itsthawing, it was possible to make a full-opened roasted eel which wassoft, had a superior resiliency, an increased yield, a superior taste, anice roasting color and showed a superior adaptability for distributionchannel.

EXAMPLE 19

Dress-like processed frozen raw material of a mackerel which is a kindof blue-backed fish of high caught volume of 3000 g was prepared whileits temperature was being monitored. Then, mixture of 5 g of vitamin Cand vitamin E dissolved in high concentration solution of salt in 5.5mol concentration of 150 cc having high-class salt dissolved wasdissolved in respect to the dressed flesh of 3000 g, the solution wasinjected against the flesh in a net-like form, thereafter the saltdissolution was promoted while the processing was performed for 5minutes with ultrasonic wave processing. Then, high concentrationsolution of alkali in 1.2 mol concentration of 200 cc having NaHCO3dissolved therein was injected against the fish flesh in a net-likeform, thereafter the flesh tissue was dissolved in salt while aprocessing was being applied for 10 minutes with a ultrasonic wave,gelation and emulsification were attained and an aging was promotedwhile the tissue was being changed into a fine net-like texture. Then,additive agent solution having sweet sake of 50 cc, GCR of 5 g, amixture of 5 g of vitamin C and vitamin E, and Japanese sake of 50 ccmixed and dissolved therein was injected against the fish flesh in anet-like form, thereafter a mixing of additive seasoning agent and anaging were performed while a processing was being carried out for 5minutes with an ultrasonic wave.

The produced product of the present example and the product ofcomparison where no processing of the present example were preserved ina refrigerator at 5° C. and a preservation test was performed. Theproduct of comparison produced bad odor and sticky flesh dew. In turn,the product of the present example did not produce any decay even afterelapsing of 10 days, it kept a sufficient freshness even at 14 days, itsquality could be maintained, a high lactic acid was acknowledged in theflesh, a value of pH was decreased, and a salty product having a stablequality could be manufactured. This processing method was applied tomarine products such as a horse mackerel, a mackerel pike or the like,even a certain difference was acknowledged in individual products, asimilar effect could be attained.

EXAMPLE 20

High concentration solution of salt of in 4.5 mol concentration of 150cc having salt dissolved therein was atomized against the horse mackerelof 3000 g in which internal organs and scales were removed and its backwas opened, and the salt dissolution was promoted in the flesh while avibration was being given for 5 minutes with an electric massagemachine. Then, high concentration solution of alkali in 2.0 molconcentration of 140 cc having NaHCO₃ dissoluted therein was atomizedagainst the aforesaid fish flesh, the flesh tissue was dissolved in saltwhile a vibration was being applied for 5 minutes with an electricmassage machine, emulsifying and gelation were given to improve it intoa fine net-like texture and then an aging was promoted. Then, additiveagent solution having sweet sake of 50 cc, GCR of 5 g, a mixture of 5 gof vitamin C and vitamin E, and Japanese sake of 50 cc mixed anddissolved therein was atomized against the fish flesh, a vibration wasgiven to the flesh for 5 minutes with an electric massage machine, auniform impregnation of the additive agent and an aging promotingoperation were carried out in a short period of time, they were set atonce in a cold air drying machine, dried for 8 hours to get an openedmackerel.

Although the prior art product advanced its drying state during passingthrough a distribution channel and a selling route, produced an oilroasted state and its taste was gradually deteriorated and became hard,the product of the present example could make a processed openedmackerel in which the flesh tissue is dissolved in salt, improves byitself into a fine net-like texture through adding of emulsifying andgelation capability by absorbing all atomized high concentrationsolution of salt and high concentration solution of alkali in the fishflesh, the soft and resilient taste of cellular level in high moisturepreservation is pulled out by performing the aging promoting operationin a short period of time, resulting in that deterioration in qualitysuch as oil roasted state during its passing in a distribution channelwas less, a high yield was attained, a flexible and high anti-oxidationcharacteristic is attained under a reaction at a cellular level of themixture of vitamin C and vitamin E.

Although the opened mackerel dried under natural sun light was superiorin view of both surface color and taste, this product generated adeterioration of oil roasted state after aging and it was made apparentthat the product of the present example hardly produced an oil roastedstate and had a longer preservation time than that of the prior art bytwo times or more.

EXAMPLE 21

Both front and rear surfaces of the fish fleshes such as dressed horsemackerel, mackerel pike and mackerel processed in the same manner asthat of the mackerel of the example 19 were roasted with a far infraredray for 7 to 15 minutes in such a way that a central part temperature ofthe fish flesh became 95° C. After this operation, the fish flesh wascooled down by a cold air cooling machine until a central temperature ofthe fish flesh became about 15° C. Then, the processed flesh was vacuumpackaged while paying a sufficient attention to its sanitary control andan aging variation in 14 days was checked.

Although the prior art product had a decay in shape of flesh or hardenedflesh and an increased fish smell, it was made apparent that the productof the present embodiment could be made such that its flesh did not showany decay, its flesh was soft, had a high moisture preservation, a highresiliency, its taste seasoning was performed down to a cellular level,and a cooked roasted fish having a quite delicious taste under a complexreaction with amino acid contained in the fish flesh together withseasoning agent. In addition, it was made apparent that the product ofthe present example could be distributed in a freezing system or in achilled system.

EXAMPLE 22

After high concentration solution of salt in 4.3 mol of 150 cc havingsalt dissolved was injected in a net-like form to a fish flesh of filletwhite salmon having an opened berry of 3000 g, a salt dissolutioncharacteristic was promoted while a vibration was being given to theflesh for 5 minutes with an electric massage machine. Then, after highconcentration solution of alkali of 140 cc in 2.0 mol concentrationhaving NaHCO3 was injected against the fish flesh in a net-like form,flesh tissue was dissolved in salt while a vibration was being given tothe flesh for 5 minutes with an electric massage machine, emulsifyingand gelation capability were given to the flesh and aging promotionoperation was performed so as to improve it into a fine net-liketexture. Then, after additive agent solution having sweet sake of 50 cc,Japanese sake of 50 cc, GCR of 5 g, a mixture of 5 g of vitamin C andvitamin E dissolved therein was injected against the fish flesh innet-like form, dispersion and absorption of the additive agent solutionas well as aging promotion were performed in a short period of timewhile a vibration was being given to the flesh for 5 minutes with anelectric massage machine to make a tasted salted salmon.

The prior art salted salmon was manufactured by directly sprinkling saltand immersing the salmon in salt water for a long period of time. In thecase that salt was sprinkled over the salmon, excessive taking of saltwas resulted in deteriorating a human health. In addition, in accordancewith the immersion method, the immersion required a long period of time,taste of low molecule in the fish flesh was discharged out due to anosmotic pressure and the flesh was deteriorated, and concurrently anamount of inclusion of salt was increased. In addition, in case that thesalmon with low salt was applied, it had a problem that a putrefactionphenomenon was produced within one week while it was being left in ahome-use refrigerator (5° C.).

To the contrary, salt of about 1% in respect to the fish flesh was usedin the product of the present example, although it was assumed that themyofibril was relaxed, salt dissolution degree was increased andemulsifying and gelation capability were added together with alkaliagent, it showed a longer preservation and no putrefaction was producedeven after 15 days elapsed. Although a detailed reason for thisphenomenon is vague, it may be assumed that lactic acid in the fishflesh is dissolved and discharged to make a rapid reduction of a pHvalue and concurrently drip is not produced at all, resulting in that aprogression of bacteria can be prevented, low molecular taste substancewhich may easily be decayed is dispersed sufficiently within theskeletal muscles under emulsification and gelation formation, and heldin the myofibrils improved in fine net-like form.

EXAMPLE 23

Chilled silver salmon was got, cut into three pieces and changed into afillet state. Seven samples of A to G were made in 300 g of the silversalmon.

I-liquid indicated in Table 3 was injected in a net-like form againsteach of the samples and its aging was promoted while a vibration wasbeing given against the sample for 3 minutes with an electric massagemachine. Then, II-liquid was injected against the sample in a net-likeform, salt dissolution, emulsifying and gelation capability werepromoted while a vibration was being given to the sample for 6 minuteswith an electric massage machine. After processing, the samples werestored in the refrigerator for 24 hours, the samples were frozen, vacuumpackaged and then stored in a freezer. The comparison example G notprocessed was similarly frozen, vacuum packaged and stored in a freezer.A weight parts in () in Table 3 indicates a dry weight in respect to 100weight parts of the frozen fish flesh.

Although the experimental examples A, D; B, E; C, F are the same to eachother in a chemical product blending ratio, I-liquid and II-liquid arereversed and order of injection for them is made different.

After the fish was frozen and stored for 7 days, thawed, its half partwas sliced into pieces, remaining half part was roasted to get a sample.Then, ten panelists performed organoleptic test for (1) color, (2) shapeholding state after cut, (3) drip occurrence, (4) resiliency, (5) tasteof the sliced piece. As for the roasted product, they performedorganoleptic test for (6) outer appearance, and (7) taste. In theorganoleptic test, 10-point (a full point of 70) process was applied forevaluation. The test results were indicated in Table 3.

As apparent from Table 3, it can be said that the samples A to F of thepresent example got 60 points or more in full point of 70 and so asubstantial improvement was made as compared with 36.7 point in thecomparison example. Comparison between the samples A to C and thesamples D to F showed that a slight better result was indicated if afirst pouring of salt was performed, and this result was a slight one,so that no conclusion was made about which sample was good. Due to thefact that the samples B and E have a relative better result, even thoughsalt and sodium bicarbonate are not added much, superior results can beattained.

As a result of observation of color, shape holding characteristic andoccurrence of drip in the sliced fish flesh, the comparison productshowed a yellowish red color and the products of the present exampleshowed a transparent red color which is similar to a color of rainbowsalmon. Although flesh of the comparison example was soft and relaxedand after being sliced into pieces, the cut flesh could not be setvertical on a tray, the product of the present example could be stood upone by one on a tray and the sliced flesh pieces were quite resilient.Further, as to the drip, it was scarcely produced in the product of thepresent embodiment, and it was produced in such a degree as one in whichmoisture sparkled at the cut plane. Even after being left at a roomtemperature and elapsed for 7 hours, no change was acknowledged in theaforesaid results of observation. To the contrary, occurrence of dripwas acknowledged in the sample of comparison.

EXAMPLE 24

A large-sized bonito was prepared, its head and internal organs wereremoved, this flesh was cut into three pieces with skin and a fillet ofbonito of 900 g was prepared. Solution in 4.0 mol concentration of 45 cchaving salt dissolved therein was injected against this bonito of 900 gin a net-like form and an aging of the salt dissolution was promotedwhile a vibration was being given for 5 minutes to the flesh with anelectric massage machine.

Then, solution in 2.0 mol concentration of 42 cc having NaHCO₃dissoluted therein was injected against the flesh in a net-like form, asalt dissolution and aging promotion of gelation and emulsifyingcapability were performed while a vibration was being given to the fleshfor 5 minutes with an electric massage machine.

In addition, solution having sweet sake of 15 cc, cooking sake of 15 cc,cane sugar of 12 g, mixture of 1.5 g of vitamin C and vitamin E mixedand dissolved therein was injected against the aforesaid processedfillet of bonito in a net-like form, and uniform impregnating and agingof the additive substance were promoted while a vibration was beinggiven to the flesh for 5 minutes with an electric massage machine.

(1) Middle bones of the central bloody part of the semi-fillet of bonitogot by the aforesaid processing were removed, skin was peeled off andthe flesh was sliced into rectangular pieces. Back part was frozen,vacuum packaged and stored in a refrigerator. Berry part was applied fora sliced piece as it was and taste test was performed. As a result, itwas made apparent that a Toro of the bonito was soft and had a taste ofmelting-like touch in the mouth. The frozen rectangular piece stored inits frozen state was thawed after one month, no drip was generated andalso although a taste test was carried out, the flesh could be eaten.

(2) Middle bones in the central bloody flesh in remained half filletflesh of the aforesaid bonito were cut and removed, the flesh waspierced with a stick together with its skin, an entire surface wasroasted for 30 seconds with a gas cooking device, then the flesh wascooled with ice and water at once to get a cut and crushed bonito. Theback part was frozen, vacuum packaged and stored in a freezer. Althoughthe berry part was cut and crushed and a taste test was performed forthe berry part, it was made apparent that the flesh could be eatendeliciously without any taste seasoning as it was. In addition, thefrozen cut and crushed flesh stored was thawed after one month, a tastetest was performed and the flesh could be eaten deliciously in the samedegree as that before freezing. In view of this fact, it was madeapparent that the flesh could be set in a commercial distributionchannel as frozen cut and crushed bonito.

EXAMPLE 25

A fresh Mongoh cuttlefish was got, its legs and berry were separatedfrom each other, its internal organs were removed and a body flesh wasopened. Skins at both surfaces of this Mongoh cuttlefish were piercedwith needles of 1.0.O slashed. in a spaced apart distance of about 10mm, holes were opened, 300 g of the flesh cut into one with a width sizeof about 20 mm was set in a vacuum mixer. Solution in 6.0 molconcentration of 11.6 g having NaCl dissolved in water was mixed withsolution in 1.0 mol concentration of 25.8 g having NaHCO₃ dissolved inwater, further solution having sweet sake of 5 g and GCR of 1 g wasprepared. The vacuum mixer was rotated at a low speed rotation while itspressure was being reduced to 70 mmHg, prepared solution was atomized,added, dispersed and absorbed in the flesh, and after elapsing of oneminute, the pressure was returned back to its normal pressure, theoperation was terminated and the processing was completed.

The processed Mongoh cuttlefish was stored in a refrigerator for 3 days,taken out, the half of it was vacuum packaged and frozen. The remainedhalf flesh was roasted and cooked as Tempura, ten panelists evaluatedthe flesh, and all these panelists evaluated that the flesh was soft anddelicious. The frozen processed product was thawed after one month,roasted and cooked as Tempura, ten panelists evaluated the product,resulting in that they showed a substantial same evaluation as that ofthe fresh fish. The thawed product did not produce any drip and nosplashing of oil did not be observed even in the case that the flesh wasfried in Tempura.

It was also made apparent that a similar effect could be obtained evenin the case that the flesh body was opened, solution was atomized atboth surfaces of the Mongoh cuttlefish having pierced holes openedtherein.

EXAMPLE 26

Frozen Black Tigers (shrimp) with heads being removed (with shells) weretaken and they were thawed while their temperatures were beingmonitored. 600 g of the Black Tigers with their heads removed were putin the vacuum mixer.

Solution in 6.0 mol concentration of 23.2 g having NaCl dissolved inwater was mixed with solution in 1.0 mol of 51.6 g having NaHCO₃dissolved in water, and further sweet sake of 10 g and GCR of 2 g wereadded to prepare solution. The vacuum mixer was rotated at a low speedwhile its pressure was being reduced to 70 mmHg, the prepared solutionwas atomized, added, dispersed and absorbed, after elapsing one minute,the pressure was recovered to the normal pressure, the operation wasterminated and the processing was completed.

The processed Black Tigers were stored in a refrigerator for one day,taken out, the half of them was vacuum packaged and frozen. Some of theremained half flesh were boiled, and ten panelists evaluated the flesh.Some of the flesh were peeled off shells, opened and cooked as Tempuraand ten panellists evaluated the flesh. All these panelists evaluatedthat the flesh was soft and delicious. The frozen processed product wasthawed after one month, similarly boiled and cooked in Tempura and theten panelists evaluated them and showed the same evaluation as that forthe non-frozen flesh. In particular, it was made apparent that specificsmell of the boiled shrimp was diminished. It was also made apparentthat a similar effect could be obtained in this process even in the casethat the shrimps with shells being peeled off and boiled were processed.

[Industrial Applicability]

As described above, according to the present invention, the followingeffects can be attained.

(1) It is possible to realize the processed fish flesh composed of onlyhigh nutritious fish flesh having a high yield in which a small amountof high concentrated salt and alkali or the like is mainly added tomarine products, they are processed in a quite short period of time (1to 15 minutes), the skeletal muscles or layers of fat can be improved bya bio-chemical processing for the flesh tissue of the marine product,the number of type of or an amount of use of additive agents can bereduced, the flesh is soft and shows a superior binding characteristicwithout using various kinds of binding agents, a high heat bindingcharacteristic is indicated without applying a forced pressing againstthe layer of fat or flesh, the flesh becomes a sheet of flesh, even ifthe flesh is cut with a fork or a knife, the flesh is not separated, butit shows a superior resiliency, its processing can be freely attained, adenaturation loss is prevented, a low molecular nutritious substancesuch as drip is effectively utilized.

(2) Solution containing a small amount of high concentrated salt andalkali, vitamins is added, cell membranes, myofibrils, perimysium,collagen or lipid, fat, cell membranes or collagen in fat, or skeletalmuscles or fat tissues are relaxed or the flesh tissues are dissolved insalt to improve it into fine net-like texture, so that taste can bepulled from a cellular level, the taste can be enjoyed more continuouslythe more the flesh is bitten after eating raw fish state or aftercooking it, and various seasoning agents can be added and the taste notfound in the prior art product can be given under a complex formation oftaste. The most preferable product can be cooked conveniently by anelectrical cooking device such as a micro-wave oven, it is possible torealize the fish flesh material in which a small amount of moisture isproduced during heating, taste can be kept in the flesh and vividly beutilized.

(3) A flesh color fading caused by oxidation during refrigerating offish flesh is prevented, flesh color is vividly generated, drip causedby the thawing is prevented from being flowed out, its denaturationduring refrigeration and freezing or the like is prevented. In addition,fish smell of the marine product can be diminished, protein in thetissue, fat, wax substance in fat are improved in gelation oremulsification process, the flesh is stabilized, resistance against theteeth is improved, flesh tissue is improved, the flesh is processed intoflexible fish flesh well adapted in biting at a mouth, decay in theshape of the flesh can be prevented during heating or its utilizationtime and a degree of softness of the fish flesh can be freely adjusted.

In addition, it is possible to realize a method for manufacturing aprocessed fish flesh in which even if the frozen food, it can bemanufactured as one having a more superior high quality than that ofchilled food, a rapid freezing is carried out after processing, thawedat the time of selling, the food can be sold in its chilled state, evenif the product is frozen again at a home, no problem occurs in itsquality, its processed product is superior in preservation, resulting inthat a new type of frozen food suitable for a characteristic indistribution system can be manufactured in high productivity and in massproduction.

                  TABLE 1                                                         ______________________________________                                        HOKI                                                                                                 Non-coat fried food                                             Burned product yield                                                                        yield                                                           (average value) (%)                                                                         (average value) (%)                                                   just     after                                                                              after just  after                                                                              after                                  Raw     after    2    20    after 2    20                              Sample fish    cooking  hours                                                                              hours cooking                                                                             hours                                                                              hours                           ______________________________________                                        Example                                                                              300 g   89.8     84.2 80.9  90.7  87.9 83.7                                   50 g ×                                                                  6 pcs                                                                  Compa- 300 g   82.6     71.1 67.3  76.9  69.2 66.3                            rison  50 g ×                                                           example                                                                              6 pcs                                                                  ______________________________________                                    

                  TABLE 2                                                         ______________________________________                                        SPEAFISH TUNA                                                                             Retort and Micro- wave                                                        canned foods                                                                             processed foods                                                          after          after                                        Sample  Raw fish  heating  yield heating                                                                             yield                                  ______________________________________                                        Example 300 g     240.0 g  80.0% 216.0 g                                                                             72.0%                                          50 g × 6 pcs                                                    Compa-  300 g     199.5 g  66.5% 157.5 g                                                                             52.5%                                  rison   50 g × 6 pcs                                                    example                                                                       ______________________________________                                    

                  TABLE 3                                                         ______________________________________                                        Class  I liquid        II liquid                                              ______________________________________                                        A      11.6 g of NaCl solution                                                                       25.8 g of NaHCO.sub.3 solution in                             in 6.0 mol concentration                                                                      1.0 mol concentration                                         (salt of 1.0 weight                                                                           (sodium bicarbonate 0.67                                      parts)          weight parts)                                          B      10.6 g of NaCl solution in                                                                    25.3 g of NaHCO.sub.3 solution in                             4.0 mol concentration                                                                         0.75 mol concentration                                        (salt of 0.67 weight                                                                          (sodium bicarbonate 0.5                                       parts)          weight parts)                                          C      9.6 g of NaCl solution in                                                                     24.8 g of NaHCO.sub.3 solution in                             2.0 mol concentration                                                                         0.5 mol concentration                                         (salt of 0.33 weight                                                                          (sodium bicarbonate 0.33                                      parts)          weight parts)                                          D      25.8 g of NaHCO.sub.3 solution                                                                11.6 g of NaCl solution in                                    in 1.0 mol concentration                                                                      6.0 mol concentration                                  E      25.3 g of NaHOC.sub.3 solution                                                                10.6 g of NaCl solution in                                    in 0.75 mol     4.0 mol concentration                                         concentration                                                          F      24.8 g of NaHOC.sub.3 solution                                                                9.6 g of NaCl solution in                                     in 0.5 mol concentration                                                                      2.0 mol concentration                                  G      Non additive    Non additive                                           ______________________________________                                    

                  TABLE 4                                                         ______________________________________                                                  A    B      C      D    E    F    G                                 ______________________________________                                        (1) Color   9.6    9.9    9.6  9.7  10.0 9.7  7.2                             (2) Shape holding                                                                         9.5    10.0   9.3  9.2  9.4  9.2  4.5                             state                                                                         (3) Occurrence                                                                            9.8    9.8    9.5  9.8  9.5  9.3  4.3                             if drip                                                                       (4) Resiliency                                                                            8.8    9.1    8.5  8.4  8.7  8.3  4.7                             (5) Taste   9.0    9.5    9.3  9.3  9.4  9.4  5.8                             (6) Outer appearance                                                                      7.9    8.0    7.7  7.7  7.7  7.7  6.2                             of burned foods                                                               (7) Taste of                                                                              9.0    10.0   9.2  92   9.7  9.0  4.0                             burned foods                                                                  Total       63.6   66.3   63.1 63.3 64.4 62.6 36.7                            ______________________________________                                    

We claim:
 1. A processed fish flesh consisting essentially of 100 partsby weight of a block of fish flesh or fine cut fish flesh; a salt of 0.2to 4 parts by dry weight, said salt being any one of NaCl, KCl, CaCl₂,and MgCl₂ or a mixture thereof and being dissolved in water or drip ofraw fish flesh or other fish flesh, or a mixture of the drip thereof andwater in a mole concentration of 1.5 to 7.0; and an alkali of 0.1 to 2.7parts by weight, said alkali being any one of NaHCO₃, NA₂ CO₃, KHCO₃, K₂CO₃, NH₄ HCO₃, or a mixture thereof and being dissolved in water or dripof raw fish flesh or other fish flesh or a mixture of the drip thereofand water in a mole concentration of 0.3 to 3.0.
 2. A processed fishflesh according to claim 1, further consisting essentially of one ormore alcohols totaling 0.5 to 12 parts by weight, vitamin E of 0.001 to0.2 parts by weight, vitamin C of 0.006 to 0.3 parts by weight,saccharide of 1 to 13 parts by weight, albumen of 0.2 to 5 parts byweight and antioxidant of 0.001 to 4 parts by weight parts by weight. 3.A processed fish flesh according to claim 2, further consistingessentially of a material selected from at least one of the followinggroups:a bond reinforcing agent selected from the group consisting ofsoybean protein powder, dextrin and casein, and soda; an emulsifyingagent selected from the group consisting of albumen, lecithin and sugarester; a functional agent selected from the group consisting of DHA,EPA, chitosan, calcium, vitamin and collagen; an adhesion reinforcingagent selected from the group consisting of sodium alginate, calciumcitrate, corn starch, potato starch powder and glucomannan; apreservation agent selected from the group consisting of sorbic acid andpotassium sorbate; plant fiber or animal fiber selected from the groupconsisting of soy bean protein fiber and chitin; animal and plant fatselected from the group consisting of coconut oil, corn oil, rape oil,lard and fish oil; seasoning selected from the group consisting ofglycine, L-glutamic acid, sodium glutamate, disodium inosinate, disodiumguanylate, fish peptide, beef powder, beef extract and pork extract; andspice selected from the group consisting of pepper, ginger, paprika,nutmeg, mace, thyme, allspice, onion, garlic, coriander, cardamom,caraway, sage, laurel, marjoram, clove and cinnamon.
 4. A processed fishflesh according to claim 1, wherein the drip of raw fish flesh isreturned into the block of fish flesh or the fine cut fish flesh.
 5. Aprocessed fish flesh according to claim 1, further comprising a materialfrom the group consisting of:a bond reinforcing agent from the groupconsisting of soybean protein powder, dextrin and casein, and soda; anemulsifying agent from the group consisting of albumen, lecithin andsugar ester; a functional agent from the group consisting of DHA, EPA,chitosan, calcium, vitamin and collagen; an adhesion reinforcing agentfrom the group consisting of sodium alginate, calcium citrate, cornstarch, potato starch powder and glucomannan; a preservation agent fromthe group consisting of sorbic acid and potassium sorbate; plant fiberor animal fiber from the group consisting of soy bean protein fiber andchitin; animal and plant fat from the group consisting of coconut oil,corn oil, rape oil, lard and fish oil; seasoning from the groupconsisting of glycine, L-glutamic acid, sodium glutamate, disodiuminosinate, disodium guanylate, fish peptide, beef powder, beef extractand pork extract; and spice from the group consisting of pepper, ginger,paprika, nutmeg, mace, thyme, allspice, onion, garlic, coriander,cardamom, caraway, sage, laurel, marjoram, clove and cinnamon.
 6. Amethod of preparing processed fish flesh, consisting essentially of:asalt treatment step wherein 100 parts by weight of fish flesh isimmersed in a salt solution of 3 to 12 parts by weight of a salt in amole concentration of 1.5 to 7.0 and the salt is from the groupconsisting of NaCl, KCl, CaCl₂, and MgCl₂, and a mixture thereof; and analkali impregnation step for impregnating the fish flesh with an alkalisolution of 1 to 10 parts by weight of an alkali in a mole concentrationof 0.5 to 3.0, the alkali being from the group consisting of NaHCO₃, Na₂CO₃, KHCO₃, K₂ CO₃, NH₄ HCO₃, a mixture thereof.
 7. A method ofpreparing processed fish flesh according to claim 6, wherein the salttreatment step is carried out before or after or together with thealkali impregnation step.
 8. A method of preparing processed fish fleshaccording to claim 6, further consisting essentially of an additivetreatment step for impregnating the fish flesh with an additive from thegroup consisting of saccharide, vitamins, animal and plant proteinpowder and antioxidant.
 9. A method of preparing processed fish fleshaccording to claim 6, wherein the alkali solution further contains atleast one of saccharide, vitamins, animal and plant protein powder andantioxidant.
 10. A method of preparing processed fish flesh according toclaim 6, further consisting essentially of a dispersion and absorptionstep for impregnating the fish flesh with the solution of the saltand/or the alkali with or without the additive and dispersing thesolution thereof in the fish flesh after the salt treatment step or thealkali impregnation step.
 11. A method of preparing processed fish fleshaccording to claim 10, wherein the dispersion and absorbing step iscarried out by any one of a massage process, a vibration process, anultrasonic wave process and a kneading process.
 12. A method ofpreparing processed fish flesh according to claim 6, wherein at leastone of the salt and the alkali is dissolved in water or drip of rawmaterial fish flesh or other fish flesh or a mixture thereof.
 13. Amethod of preparing processed fish flesh according to claim 6, whereinthe salt treatment step or the alkali impregnation step is carried outat a temperature of 20° C. or less and/or a pH value of 5 to
 10. 14. Amethod of preparing processed fish flesh according to claim 6, whereinthe salt treatment step or the alkali impregnation step is carried outby injecting or atomizing the salt solution or the alkali solution,respectively, into or onto the fish flesh.
 15. A processed fish fleshaccording to claim 1, wherein the salt is added in an amount of 0.2 to 4parts by weight and the alkali is added in an amount of 0.3 to 2 partsby weight, with respect to 100 parts by weight of the fish flesh.
 16. Aprocessed fish flesh according to claim 15, wherein the salt is added inan amount of 0.5 to 2 parts by weight and the alkali is added in anamount of 0.4 to 1.3 parts by weight, with respect to 100 parts byweight of the fish flesh.
 17. A processed fish flesh according to claim1, wherein the salt is contained in a mole concentration of 2.5 to 6.0and the alkali is contained in a mole concentration of 0.7 to 2.5.